Best Scaloppine Alla Marsala Recipes

Veal Scaloppine Alla Marsala image

Provided by lazyme

Categories Veal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

24 ounces veal, cut into 12 pieces and pounded thin
salt and pepper
1/3 cup flour
8 tablespoons butter
12 ounces sliced mushrooms
2/3 lemon
1/2 cup sauterne white wine
1/2 cup marsala wine

Steps:

Season the veal with salt and pepper and flour lightly.
Saute over high heat in butter 3 or 4 minutes on each side.
Add the mushrooms and saute.
Squeeze the lemon over the mushrooms and veal and add the sauterne and the Marsala.
Cook quickly until the sauce forms a semi-thick consistency.

Nutrition Facts : Calories 659.4, Fat 35.1, SaturatedFat 19.4, Cholesterol 201.6, Sodium 318, Carbohydrate 17.5, Fiber 2, Sugar 2.9, Protein 37.5

Scaloppine alla Marsala image

Provided by Martha Stewart

Number Of Ingredients 9

1 1/4 pounds boneless pork, chicken, turkey, or veal, thinly sliced
1/2 cup all-purpose flour
Coarse salt and freshly ground black pepper
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons olive oil
3/4 cup Marsala wine
1/4 cup orange juice or 2 tablespoons lemon juice
Slices of orange or lemon, for garnish (optional)
Sprigs of fresh thyme, for garnish (optional)

Steps:

Place pork, chicken, turkey, or veal between two sheets of plastic wrap. Using a meat pounder or the side of a cleaver, pound out to a thickness of 1/8-inch.
Place flour in a shallow dish. Season with salt and pepper. Very lightly coat each scallop with flour, tapping off excess.
In a large skillet, heat butter with oil until very hot but not smoking. Quickly brown scallops, 30 seconds to 1 minute per side. Transfer to a serving platter and keep warm.
Add Marsala to pan along with orange juice for pork, lemon juice for chicken, turkey, or veal. Cook, scraping with a wooden spoon to loosen browned bits from bottom of pan. Add orange or lemon slices, and continue to cook until sauce thickens, about 4 minutes more. Garnish platter with orange or lemon slices. Pour sauce over meat and serve immediately, garnished with thyme.