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Veal scallopini Marsala served with mushrooms and fresh parsley
Succulent veal escalopes swimming in a rich, glossy mushroom and wine sauce

Veal Scallopini Marsala

Author: Flavelo
Recipes Main Courses
'Scallopini' refers to thinly pounded meat cutlets, while Marsala is Sicily's famous fortified wine. This dish is a popular classic of Italian-American cuisine. The sauce of butter, mushrooms, and sweet wine forms a thick, glossy emulsion that coats the butter-soft veal. Quick, elegant, and irresistible.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Meat mallet: For thinning the cutlets.
  • Frying pan: Preferably stainless steel for good searing.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Sulphites (wine)

Instructions

1 ✓

Pound the meat to an even thickness of about 3-4 mm. Season with salt and pepper, then dredge in flour. Shake off the excess flour thoroughly.

Tip: If too much flour remains, it will burn in the oil and make the sauce pasty. You only need a dusting.
2 ✓

Heat the oil and half of the butter. Sear the meat for 1-2 minutes per side until golden brown, then remove.

Tip: Do not overcrowd the pan! The meat needs to fry, not steam. Do it in batches if necessary.
3 ✓

In the remaining fat, sauté the mushrooms. Once browned, add the garlic for 1 minute.

Tip: Do not salt the mushrooms at the start, as they will release water. Sauté until they squeak.
4 ✓

Pour in the Marsala and scrape up the browned bits from the bottom of the pan (deglazing). Boil until the wine reduces by half.

Tip: The alcohol evaporates, leaving only the flavour and sweetness of the wine.
5 ✓

Add the stock and reduce slightly. Return the meat to the sauce to warm through.

Tip: The flour on the meat will now thicken the sauce.
6 ✓

Remove from the heat and stir in a few cubes of cold butter. Sprinkle with parsley.

Tip: The cold butter emulsifies the sauce (monter au beurre), making it glossy and silky.

Recipe FAQ

Why dredge in flour?
The layer of flour protects the meat from drying out, aids browning, and finally thickens the sauce to a creamy consistency.

Ingredients

  • 500 g Veal escalopes (slices)
  • 50 g Plain flour
  • 50 g Butter (cold, cubed for finishing)
  • 30 ml Olive oil
  • 150 ml Marsala wine (dry or semi-sweet)
  • 100 ml Chicken or veal stock
  • 200 g Chestnut mushrooms (sliced)
  • 2 cloves Garlic
  • 1 bunch Parsley
  • 1 tsp Salt
  • 0.5 tsp Black pepper