Scaloppine al Marsala
By: Giangi Townsend
Published: Thursday, March 28, 2013 - 11:23am

Ingredients




4 large veal scaloppine, pounded thin of needed – or 8 small
1 tablespoon unsalted butter
1 tablespoon olive oil
1 garlic clove, smashed
Flour
¾ to 1 cup dry Marsala wine
Salt and pepper

Preparation

1 Preheat oven at 200°. As soon as the oven reaches the needed temperature turn off. 2 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. 3 Add the veal scaloppine to the skillet, making sure that the skillet is not over crowded and season with salt and pepper. 4 Cook 1 -2 minutes per side. Remove the veal scaloppine and place them on a cookie sheet. 5 Place in the warm oven.. Repeat with the remaining scaloppine. 6 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. 7 Return the scaloppine to the skillet and cook turning them for another 1 minute.

About

Scaloppine al Marsala is one of the easiest meals to prepare, and yet so intimidating to some.
Growing up my mom and nonna used to prepare them often. I remember entering the kitchen and loved being surrounded by the wonderful aroma of Marsala. We always had them with mashed potatoes, a must as a volcano was created for us children by placing some of the juice in the middle of the mashed potatoes.  The tradition continues to this day with my son.
I just purchased  veal cutlets from Pete at Personal Gourmet Foods, and they are perfectly cut and pounded for me.
It only takes minutes to prepare  the veal therefore I always prepare everything else first and give my undivided attention to the scaloppine.
Green salad with vinaigrette was our choice, however any steamed or sautéed vegetables are a perfect side dish.
Bon Appetit!
Giangi