Marsala Scaloppine

Name: Marsala Scaloppine
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Pork loin (8 slices) 0.9 lb; Marsala wine &frac13; cup; Vegetable broth ¼ cup; Butter 3 ½ tbsp; Extra virgin olive oil 2.8 tbsp; Type 00 flour to taste; Fine salt to taste; Black pepper to taste

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523

Calories per serving

Energy Kcal 523
Carbohydrates g 15.1
of which sugars g 7.4
Protein g 31.5
Fats g 34.7
of which saturated fat g 14.04
Fiber g 0.3
Cholesterol mg 120
Sodium mg 347

Difficulty: Easy
Prep time: 15 min
Cook time: 10 min
Serving: 4
Cost: Average

PRESENTATION

Scaloppine with Marsala? It's like magic on a plate. Whether you are just cooking for yourself on a weeknight or you've got friends coming over, it's a dish that feels, well, special. In Sicily, this veal marsala recipe is kind of a go-to for anyone looking for something quick and refined. You know what really stands out? That Marsala wine. It's that sweet, aromatic stuff straight from Sicilian vineyards. Seriously good. It gives the sauce a soft flavor that's different from those lemony versions you sometimes find elsewhere. The wine mingles with the cooking juices and creates this tender, almost creamy coat on the veal scaloppine that’s really, really hard to beat. And you know, the dish stays moist because of the quick cooking time—so you don’t miss out on any of that savory goodness.

Tradition? It says to serve veal marsala with mushrooms. And look, it's easy to see why. Sautéed mushrooms bring out even more of that rustic, earthy taste. Makes the plate look like something straight from a Sicilian home kitchen. Folks in the region have this way of getting the most out of simple ingredients. With this dish, you can really taste how Marsala wine pulls everything together. The veal marsala sauce gets all glossy and golden as it reduces—and it just begs for some bread to mop it up. Compared to other veal cutlet recipes, the Marsala twist feels richer and more aromatic without getting heavy. People love that it comes together fast, yet it feels like a treat. Really.

Whether it’s for family or a small gathering, you end up with something creamy and a bit of that old-school Italian charm. Which is great. No wonder it’s a favorite among classic veal dishes from Sicily—easy to make, but full of flavor that stands out every time. Pair it with a simple salad or some roasted veggies, and you've got a complete meal that's sure to impress. Plus, the ingredients? They're easy to find—making it a practical choice for anyone wanting a taste of Sicily at their table. Enjoy the warm, inviting flavors and effortless elegance of this dish—like having a piece of Italy right at home. For real.

How to prepare Marsala Scaloppine

To prepare Marsala scaloppine, first, place the meat slices between two sheets of parchment paper and pound them with a meat tenderizer to flatten and elongate them at the same time 1 until they are very thin 2: this will make the meat more tender and less fibrous. Flour the slices 3 and remove the excess flour.

Once all the slices are floured 4, move to the stove: in a large pan, gently melt the butter with the oil 5, then slightly raise the heat and add the floured slices 6.

After a couple of minutes, turn them with kitchen tongs and sear them briefly on the other side 7, then raise the heat and deglaze with Marsala 8. Add salt and pepper 9.

At this point, pour in the vegetable broth (or water as an alternative) 10 and continue to cook for a few more minutes, swirling the pan occasionally to create a delicious emulsion. When the sauce has become nicely creamy 11, plate and serve your tasty Marsala scaloppine 12!

Storage

It is recommended to consume the scaloppine immediately as the meat tends to harden once cooked. If necessary, you can store them in the refrigerator for 1-2 days, covered with their sauce. Freezing is not recommended.

Advice

As an alternative to pork, you can use veal or chicken following the same recipe. If you want to soften the taste of the scaloppine, you can add a few drops of honey towards the end of the preparation!

For the translation of some texts, artificial intelligence tools may have been used.

Marsala Scaloppine

PRESENTATION

How to prepare Marsala Scaloppine

Storage

Advice

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