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Veal Scaloppine Marsala

December 6, 2010

I have enjoyed so many different scaloppine recipes in Italy and there is no favorite, they all just need to be made at home a few times a year.  Veal is not a weekly event at my house due to its cost but I do try to have it frequently but seldom in restaurants as it is so easy to make and better.  If you love veal this is a “must try” recipe.  The aroma while you make it is beyond compare but when you take your first bite, you actually stop thinking about anything else.  It is a recipe from Marcella Hazan, need I say more?


Veal Scaloppine Marsala


  • 2 T. Vegetable Oil
  • 2 T. Butter
  • 1/2 lb. Veal Scaloppine (pounded until very thin)
  • Flour (spread on a plate)
  • Salt
  • Freshly Ground Pepper
  • 1/2 C. Dry Marsala Wine
  • 1/3 C. Heavy Whipping Cream
  • 1/2 lb. Spaghetti
  • Fresh Parsley (for Garnish)


  1. Put the oil and 1 T. butter in a frying pan and turn heat to medium high
  2. When the fat is hot; dredge both sides of the scaloppine in the flour (shake off excess)
  3. Brown quickly on both sides (about 1/2 min. on each side) (cook in batches, but dredge in flour just before putting the veal in the pan)
  4. Transfer to a warm plate, sprinkle with salt and pepper and set aside
  5. Turn the heat on high and add the Marsala; while it boils down, scrape loose with a wooden spoon all the residues on the bottom and sides
  6. Add the second T. of butter and any juices of the scaloppine on the plate
  7. Add the cream and stir constantly until the cream is reduced and bound with the juices
  8. When the mixture in the pan are beginning to thicken to a density of sauce turn the heat to low
  9. Return the scaloppine to the pan and turn once or twice to baste them with the pan juices
  10. Serve on a warm platter on a bed of spaghetti (or other pasta) *
  11. Garnish with fresh parsley

* Optional; Serve with other sides you may prefer (pasta is a favorite of mine with this dish)

(Serves 2)

Recipe from “Essentials of Classic Italian Cooking” by Marcella Hazan

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