Scaloppine Al Marsala

Italian.Chef's picture

Jan. 18, 2012


Veal escalopes 1 1/2 Pound , 3/8 inch thick and pounded to 1/4 inch
Salt To Taste
Black pepper To Taste
Flour 1 Tablespoon (adjust quantity as needed)
Butter 1 Ounce
Olive oil 2 1/2 Tablespoon
Dry marsala 6 Tablespoon
Chicken stock/Beef stock 6 Tablespoon
Soft butter 1 Ounce



1. In a dish, season the escalopes of veal with salt and pepper.

2. Dip in flour and vigorously shake off the excess.


3. Take a large, heavy pan, and melt 1 oz. of butter with the 2 1/2 tablespoons of oil in it, over moderate heat.

4. Allow the foam to subside. Add escalopes, 3 or 4 at a time.

5. Cook for about 3 minutes on each side, or until they become brown.

6. In a plate transfer the veal from pan, after they are browned.

7. Pour off most of the fat from the pan, leaving a thin film on the bottom.

8. In pan, add the Marsala and 3 tablespoons of chicken or beef stock.

9. Place the pan on heat, and allow the liquid to boil briskly over a high heat for 1 to 2 minutes.

10. Scrape in any browned fragments clinging to the bottom and sides of the pan.

11. Return the veal to the pan, and cover it with a lid.

12. Simmer over a low heat for 10 to 15 minutes, basting the veal now and then with the pan juices.

13. Take a heated dish and transfer the escalopes to it.

14. In the pan, add 3 tablespoons of stock to the sauce remaining.

15. Boil briskly. Scrape in the browned bits sticking to the bottom and sides of the pan.

16. Cook until the sauce reduces considerably.

17. Taste the seasoning when sauce reduces.

18. Remove the pan from the heat.


19. Stir in 1 oz. of soft butter and pour the sauce over the escalopes.


20. Serve Scaloppini Al Marsala immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 484Calories from Fat 223

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 349 mg14.54%

Total Carbohydrates 7 g2.3%

Dietary Fiber %


Protein 54 g108%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet