Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Veal scallopini Marsala served with mushrooms and fresh parsley
Classic Italian veal dish with Marsala wine sauce

Classic Veal Scallopini Marsala

Author: Flavelo
Recipes Main Courses
'Scallopini' refers to thinly pounded cutlets, while Marsala is the fortified wine from Sicily that defines this dish. A staple of Italian-American dining, this recipe features a rich, glossy sauce made from butter, mushrooms, and sweet wine that clings to the tender veal. It's quick, elegant, and absolutely 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 pounding the cutlets thin.
  • Stainless Steel Skillet: Best for developing fond (browned bits).

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Sulfites (wine)

Instructions

1 ✓

Pound the veal cutlets to an even 1/8-inch thickness. Season with salt and pepper, then dredge in flour. Shake off any excess thoroughly.

Tip: Too much flour will burn in the pan and make the sauce gummy. You want just a light dusting.
2 ✓

Heat the oil and half of the butter in the skillet over medium-high heat. Sear the veal for 1-2 minutes per side until golden brown, then remove to a plate.

Tip: Don't crowd the pan! The meat needs to sear, not steam. Work in batches if necessary.
3 ✓

In the same pan, sauté the mushrooms in the remaining fat. Once browned, add the garlic and cook for 1 minute.

Tip: Don't salt the mushrooms initially; let them brown first to avoid drawing out moisture too quickly. Cook until they 'squeak'.
4 ✓

Pour in the Marsala, scraping up the browned bits from the bottom (deglazing). Simmer until the wine reduces by half.

Tip: The alcohol evaporates, leaving behind only the rich, sweet flavor of the wine.
5 ✓

Add the stock and simmer briefly. Return the veal to the pan to warm through.

Tip: The flour on the veal cutlets will now help thicken the sauce.
6 ✓

Remove from heat and swirl in the remaining cold butter cubes. Garnish with parsley.

Tip: Swirling in cold butter at the end (monter au beurre) creates a glossy, velvety emulsion.

Recipe FAQ

Why dredge in flour?
The flour coating protects the meat from drying out, helps browning, and acts as the thickener for the creamy sauce later.

Ingredients

  • 1 lb Veal Cutlets (leg or top round)
  • 1/3 cup All-Purpose Flour
  • 4 tbsp Unsalted Butter (cold, cubed for finishing)
  • 2 tbsp Olive Oil
  • 2/3 cup Marsala Wine (dry or semi-sweet)
  • 1/2 cup Chicken or Veal Stock
  • 8 oz Cremini Mushrooms (sliced)
  • 2 cloves Garlic (minced)
  • 1 bunch Fresh Parsley (chopped)
  • 1 tsp Salt
  • 0.5 tsp Black Pepper