Scaloppine al Marsala

Sometimes called veal Marsala, this is the classic Italian dish made with thinly sliced veal scaloppine. It's a recipe typical of Sicily, where the best Marsala comes from. Serve with plenty of bread to mop up the sauce.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 283 Calories

Ingredients

• 2 tablespoons butter
• ½ cup water
• 1 tablespoon cornstarch
• salt and pepper to taste
• ½ cup Marsala wine
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons all-purpose flour, or as needed
• 1 ⅓ pounds veal medallions

Recipe Instructions

Step 1

Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.

Step 2

Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.

Step 3

Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.

Step 4

Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.

Step 5

Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.