Scaloppine al Marsala
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:

Ingredients for - Scaloppine al Marsala

1. Veal medallions - 1 ⅓ pounds
2. All-purpose flour, or as needed - 2 tablespoons
3. Butter - 2 tablespoons
4. Extra-virgin olive oil - 1 tablespoon
5. Salt and pepper to taste - 1 tablespoon
6. Marsala Wine - ½ cup
7. Water - ½ cup
8. Cornstarch - 1 tablespoon

How to cook deliciously - Scaloppine al Marsala

1. Stage

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.

2. Stage

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.

3. Stage

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

4. Stage

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.

5. Stage

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