Veal or Chicken Scaloppine Marsala

"This recipe is from a Sicilian cooking site. To make Scaloppine with lemon, substitute the Marsala with the juice of a lemon. Boiled or mashed potatoes are preferred companions to Scaloppine Marsala"
 
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photo by PanNan photo by PanNan
photo by PanNan
photo by lazyme photo by lazyme
Ready In:
45mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Place the meat between two sheets of plastic wrap and beat it with a mallet to flatten all slices to the same thickness. Sprinkle with salt and pepper to taste and dredge each slice in flour.
  • In a heavy skillet over a medium flame, heat 3 tablespoons of oil and sauté the scaloppine on both sides.
  • Prepare scallops as per above directions. Add butter to the skillet with meat and as soon as it melts add Marsala wine, the water and sauté over a high flame until the liquid is slightly reduced.
  • Arrange on a serving dish; top with its sauce and some chopped parsley.
  • To add mushrooms:

  • Prepare scallops as per above directions and set aside.
  • In the same skillet, heat 3 tablespoons of oil over a medium heat.
  • Add onions until light golden, about 5 minute Add sliced mushrooms, salt and pepper, cook on a medium heat for about 7 minutes.
  • Place in a colander to drip any excess oil and return to the skillet.
  • Add the scallops, the Marsala, ¼ cup of water, some of the parsley and sauté over a medium high heat until the liquid is slightly reduced, 2 to 3 minutes.
  • Arrange on a serving dish, and top with its sauce, the mushrooms and some chopped parsley.

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Reviews

  1. I loved how quick and easy this recipe was to make. I served it over fettucine. Next time I would increase the sauce ingredients to make enough for the pasta. Made for Culinary Quest 2014.
     
  2. I really enjoyed this veal scaloppine. It was simple to make and was great with a salad, risotto, and garlic bread. Thanks Lynn for another keeper. Made for Culinary Quest 2014.
     
  3. This made for a quick and easy dinner. Made as written I found the flavor to be a little blander then other Chicken Marsala recipes. I would add garlic and maybe a little oregano next time. Made for PRMRT
     
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