Scaloppine al Marsala
A quick and easy meal with a restaurant-quality taste, Scaloppine al Marsala is a dish that will impress your family and friends.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- salt and pepper
- 1 tablespoon olive oil
- flour
- 1 tablespoon unsalted butter
- 4 large veal scaloppine pounded thin of needed – or 8 small
- 1 garlic clove smashed
- 3/4 to 1 cup dry marsala wine
- Carbohydrate 18.74838 g
- Cholesterol 7.6325 mg
- Fat 3.72315500036183 g
- Fiber 0 g
- Protein 0.030175 g
- Saturated Fat 1.94006900004996 g
- Serving Size 1 1 Serving (23g)
- Sodium 18.8275182291739 mg
- Sugar 18.74838 g
- Trans Fat 0.224417750009798 g
- Calories 105 calories
Scaloppine al Marsala: A Culinary Gem for Your Taste Buds
As a passionate home cook, I'm always seeking culinary adventures that tantalize my taste buds and impress those I love. Scaloppine al Marsala, a delectable dish originating from Italy, has become my latest obsession. It's a quick and effortless meal that delivers a restaurant-worthy experience in the comfort of your own kitchen. Prepare to embark on a culinary journey that will leave an unforgettable mark on your palate.
Step-by-step
- Preheat oven at 200°.
- As soon as the oven reaches the needed temperature turn off.
- In a large skillet over medium low heat, add the olive oil and butter with the smashed garlic. As soon as the garlic turns a light golden color, remove the garlic from the skillet and discard.
- Add the veal scaloppine to the skillet, making sure that the skillet is not over crowded and season with salt and pepper.
- Cook 1 -2 minutes per side. Remove the veal scaloppine and place them on a cookie sheet.
- Place in the warm oven.. Repeat with the remaining scaloppine.
- When all the scaloppine are done, remove the skillet from the heat and add the Marsala wine. Return the skillet over the heat scraping any bits on the pan. Add a teaspoon of flour and butter. Blend well together.
- Return the scaloppine to the skillet and cook turning them for another 1 minute.
