Scaloppine al Marsala: A Classic Italian Recipe

Scaloppine al Marsala is a classic Italian dish that’s simple to make yet incredibly flavorful. Thinly sliced veal cutlets are dredged in flour and sautéed in butter, then simmered in a rich Marsala wine sauce. This dish is perfect for a weeknight dinner or a special occasion, and it’s sure to impress your family and friends.

## What is Scaloppine?

The term “scaloppine” refers to thin slices of meat, usually veal, pork, or chicken, that are pounded even thinner to tenderize them. This technique ensures that the meat cooks quickly and evenly, resulting in a delicate and flavorful dish.

## What is Marsala Wine?

Marsala is a fortified wine from the Marsala region of Sicily, Italy. It comes in various styles, from dry (secco) to sweet (dolce), and is classified by color and age. For scaloppine al Marsala, dry or semi-sweet (semisecco) Marsala is typically used. The wine adds a unique depth of flavor to the sauce, with notes of caramel, dried fruit, and vanilla.

## Ingredients:

* 1.5 pounds veal scaloppine (about 1/4 inch thick)
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 4 tablespoons unsalted butter
* 2 tablespoons olive oil
* 8 ounces cremini mushrooms, sliced
* 1/2 cup dry or semi-sweet Marsala wine
* 1/2 cup chicken broth
* 2 tablespoons chopped fresh parsley, for garnish

## Equipment:

* Meat mallet (optional, for further tenderizing)
* Large skillet
* Shallow dish for dredging

## Instructions:

### 1. Prepare the Veal:

* **Pound the veal (optional):** If the scaloppine are not already very thin, place them between two sheets of plastic wrap or parchment paper and gently pound them with a meat mallet to about 1/4 inch thickness. Be careful not to tear the meat.
* **Season the flour:** In a shallow dish, combine the flour, salt, and pepper. Mix well.
* **Dredge the veal:** Dredge each scaloppine in the seasoned flour, ensuring both sides are evenly coated. Shake off any excess flour.

### 2. Sauté the Veal:

* **Heat the butter and oil:** In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat. The oil helps prevent the butter from burning.
* **Cook the veal in batches:** Once the butter is melted and the skillet is hot, add a few scaloppine to the skillet, being careful not to overcrowd it. Cook for about 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
* **Remove and set aside:** Remove the cooked scaloppine from the skillet and place them on a plate. Cover them with foil to keep them warm.
* **Repeat:** Repeat the process with the remaining scaloppine, adding more butter and oil to the skillet as needed.

### 3. Make the Marsala Sauce:

* **Sauté the mushrooms:** Add the remaining 2 tablespoons of butter to the skillet. Add the sliced mushrooms and cook over medium heat for about 5-7 minutes, or until they are softened and lightly browned. Stir occasionally.
* **Deglaze the pan:** Pour in the Marsala wine and bring it to a simmer, scraping up any browned bits from the bottom of the skillet. These browned bits, known as fond, add a lot of flavor to the sauce.
* **Reduce the wine:** Allow the wine to simmer for about 2-3 minutes, or until it has reduced slightly.
* **Add chicken broth:** Pour in the chicken broth and continue to simmer for another 2-3 minutes, or until the sauce has thickened slightly.
* **Adjust seasoning:** Taste the sauce and add salt and pepper as needed.

### 4. Combine and Serve:

* **Return the veal to the skillet:** Return the cooked scaloppine to the skillet with the Marsala sauce.
* **Heat through:** Gently heat the veal in the sauce for about 1-2 minutes, allowing it to absorb the flavors of the sauce. Be careful not to overcook the veal.
* **Garnish:** Garnish with fresh chopped parsley.
* **Serve immediately:** Serve the scaloppine al Marsala immediately. It pairs well with pasta, risotto, mashed potatoes, or roasted vegetables.

## Tips for the Perfect Scaloppine al Marsala:

* **Use high-quality veal:** The quality of the veal will greatly impact the flavor of the dish. Look for veal scaloppine that are thinly sliced and have a light pink color.
* **Don’t overcrowd the pan:** When sautéing the veal, work in batches to avoid overcrowding the pan. Overcrowding will lower the temperature of the pan and result in the veal steaming instead of browning.
* **Use dry or semi-sweet Marsala wine:** Avoid using sweet Marsala wine, as it will make the sauce too sweet. Dry or semi-sweet Marsala wine provides the perfect balance of sweetness and acidity.
* **Don’t overcook the veal:** Veal scaloppine cook very quickly, so be careful not to overcook them. Overcooked veal will be tough and dry.
* **Adjust the sauce consistency:** If the sauce is too thin, simmer it for a few more minutes to allow it to thicken. If the sauce is too thick, add a little more chicken broth.
* **Add a touch of cream (optional):** For a richer sauce, you can add a tablespoon or two of heavy cream to the sauce at the end of cooking.
* **Serve immediately:** Scaloppine al Marsala is best served immediately, as the veal can become tough if it sits for too long.

## Variations:

* **Chicken Scaloppine al Marsala:** Substitute veal with thinly sliced chicken breasts. Follow the same recipe, but adjust the cooking time as needed.
* **Pork Scaloppine al Marsala:** Substitute veal with thinly sliced pork tenderloin. Follow the same recipe, but adjust the cooking time as needed.
* **Scaloppine al Limone:** Replace the Marsala wine with lemon juice and white wine for a brighter, more citrusy flavor.
* **Add capers:** Add a tablespoon of capers to the sauce for a salty and briny flavor.
* **Add shallots or garlic:** Sauté finely chopped shallots or garlic with the mushrooms for added flavor.

## Serving Suggestions:

Scaloppine al Marsala is a versatile dish that can be served with a variety of sides. Here are a few suggestions:

* **Pasta:** Serve with a simple pasta like spaghetti, linguine, or fettuccine, tossed with butter or olive oil and a sprinkle of Parmesan cheese.
* **Risotto:** Creamy risotto is a perfect accompaniment to scaloppine al Marsala. Try a mushroom risotto or a Parmesan risotto.
* **Mashed Potatoes:** Fluffy mashed potatoes are a classic side dish that pairs well with the rich Marsala sauce.
* **Roasted Vegetables:** Roasted vegetables like asparagus, broccoli, or Brussels sprouts provide a healthy and flavorful side dish.
* **Polenta:** Creamy polenta is another great option for soaking up the delicious Marsala sauce.

## Storage:

* **Refrigerator:** Leftover scaloppine al Marsala can be stored in the refrigerator in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat, adding a little chicken broth if needed to loosen the sauce.
* **Freezer:** While not ideal, you can freeze scaloppine al Marsala. However, the texture of the veal and sauce may change slightly. Store in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

## Nutritional Information (per serving, approximate):

* Calories: 450-550
* Protein: 40-50g
* Fat: 20-30g
* Carbohydrates: 15-25g

*Note: Nutritional information may vary based on specific ingredients and portion sizes.*

## Conclusion:

Scaloppine al Marsala is a timeless Italian dish that’s both elegant and easy to prepare. With its tender veal and rich Marsala wine sauce, it’s a guaranteed crowd-pleaser. Whether you’re cooking for a special occasion or simply want to elevate your weeknight dinner, this recipe is sure to become a new favorite. So, gather your ingredients, follow the steps, and enjoy a taste of Italy in your own kitchen!

## Enjoy your meal! Buon Appetito!