Click for Cookbook LOGIN
"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Scaloppine al Marsala (Sautéed Veal Scallops With Marsala Sauce) Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Scaloppine al Marsala (Sautéed Veal Scallops With Marsala Sauce) is from Cooking With Candy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs. veal scallops or veal shoulder ,sliced thin and pounded to 1/4 " thick
1 lb. sliced mushrooms
Salt
Freshly ground black pepper
Flour
2 T butter
3 T olive oil
1/2 cup dry Marsala wine
1/2 cup chicken or beef stock, fresh or canned
2 T soft butter.
Directions:
Directions:
Pound, pound, pound the veal scallops to be as thin as possible. Season them with s&p, dip them in flour, and shake off the excess flour. In a heavy 10-12 inch skillet , melt 2 T of butter with the 3 T of oil over Med heat. When the foam subsides, add the veal scallops, 3 or 4 at a time, and brown them for about 3 minutes on each side. After they have browned , transfer them to a plate.

Pour off most of the fat from the skillet, leaving a thin film on the bottom. Add the Marsala and 1/4 cup of stock and boil briskly on H for 1 or 2 minutes. Scrape in any browned fragments clinging to the bottom of the pan. Add the mushrooms and cook slightly.

Return the veal to the pan, cover and simmer over low heat for 10-15 minutes, basting the veal now and then with the pan juices.

To serve, transfer the veal to a heated platter. Add 1/4 cup stock to the sauce remaining in the skillet and boil briskly, scraping in the browned bits sticking to the bottom and sides of the pan. When the sauce has reduced considerably, and has the consistency of a syrupy glaze, taste it for seasoning. Remove the pan from the heat , stir in 2 T of soft butter, and pour the sauce over the scallops.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This has to be Tony's signature dish. He makes it for really special occasions and we usually serve it with Pasta Alfredo and a nice bottle of red Italian wine.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

705W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!