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Scaloppine al Marsala
Veal escalopes in a silky Marsala wine sauce with mushrooms and butter. Pounding the veal thin before it's dusted in flour is what lets it cook through in just a minute or two per side, staying tender rather than turning tough over a longer sear.
Ingredients
Instructions
Pound veal thin. Dust in flour. Season.
Fry in olive oil and half the butter over high heat, 1–2 minutes per side. Remove.
Sauté mushrooms in same pan 5 minutes.
Add Marsala, scrape base, let bubble and reduce.
Swirl in remaining butter.
Return veal, warm through. Garnish with parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
