Scaloppine al Marsala (Veal in Marsala Sauce)
Why this recipe works
- Fast cooking: Thin veal escalopes cook in minutes, keeping the dish quick enough for a weeknight while still feeling polished.
- Built-in depth: Marsala lifts the browned pan juices into a savoury, slightly sweet sauce with nutty richness.
- Glossy sauce: Whisking in cold butter at the end gives the reduced sauce a smooth, restaurant-style finish.
Get the most out of this recipe
Timing notes
- Serve straight away: The veal is at its best as soon as it is coated in the sauce; holding it too long can make the meat firm.
- Have everything ready: The cooking moves quickly once the veal hits the pan, so measure the Marsala, stock and butter before you start.
Ingredient notes
- Choose proper Marsala: Marsala gives the sauce its signature nutty sweetness; dry sherry is the closest swap, but the flavour will be slightly different.
- Keep the coating light: Shake off excess flour before frying so the veal browns cleanly and the sauce does not turn pasty.
- Use cold butter at the end: Adding the butter over low heat helps the sauce turn glossy rather than greasy.
Common mistakes
- Cooking the veal too long: Thin escalopes need only a brief sear and a short warm-through in the sauce; extended cooking can make them tough.
- Letting the sauce reduce too far: If the sauce becomes too thick before the butter goes in, loosen it with a little more stock and simmer briefly.
- Adding butter over high heat: Lower the heat before whisking in the butter so the sauce stays smooth and emulsified.
Serving ideas
- Serve with something absorbent: Mashed potatoes, polenta or crusty bread work well for catching the Marsala sauce.
- Add a simple green side: Bitter greens, green beans or a crisp salad balance the richness of the buttered sauce.
- Finish with parsley: Fresh parsley adds colour and a clean herbal note without distracting from the Marsala.
Equipment you'll need
Ingredients
Instructions
- Pat the veal dry, then season both sides with the fine sea salt and black pepper. Put the plain flour on a plate and lightly coat the veal, shaking off any excess.
- Heat the olive oil in a large frying pan over medium-high heat. Fry the veal for 60 to 90 seconds per side until lightly golden, then transfer to a warm plate.
- Carefully pour the Marsala into the pan and bring to a lively simmer, scraping up any browned bits. Simmer for 2 to 3 minutes until reduced by about half.
- Add the chicken stock and simmer for 3 to 5 minutes until the sauce looks slightly syrupy. Reduce the heat to low, then whisk in the butter a little at a time until glossy.
- Return the veal and any resting juices to the pan and turn in the sauce for 30 to 60 seconds, just to warm through. Take off the heat, stir in most of the parsley, then spoon the sauce over the veal and finish with the remaining parsley.
Recipe notes
Tips
- Keep the veal thin and cook it briefly; it should be just cooked through and still tender.
- If the sauce reduces too far before you add the butter, loosen it with a splash of chicken stock and simmer briefly again.
- Alcohol does not fully cook off; if serving to children or anyone avoiding alcohol, choose a different dish.
Substitutions
- Replace Marsala wine with dry sherry for a similar sweet, nutty sauce.
- Replace chicken stock with vegetable stock for a lighter, less meaty finish.
- Replace fresh parsley with fresh basil for a softer, sweeter herb note.
Storage
- Refrigerate up to 2 days
- Best served straight away. If you have leftovers, cool quickly and refrigerate; reheat gently in a frying pan over low heat with a splash of chicken stock until piping hot, taking care not to overcook the veal.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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