Wayne Gisslen

Veal Scaloppine alla Marsala

Preparation info
  • portions:

    10

    portion size: 4 oz 120 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
2½

Method

  1. Lightly flatten each piece of veal with a meat mallet. Do not pound hard, or you may tear the meat.
  2. Dry the meat, season it with salt and pepper, and dredge it in flour. Shake off excess. (Do not do this step until immediately before cooking.)
  3. Heat the oil in a large sauté pan until very hot. Add the veal and sauté over high heat just until lightly br

Per serving: Calories, 360; Protein, 27 g; Fat, 26 g (65% cal.); Cholesterol, 115 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 120 mg.