Scallopini Alla Marsala Recipes

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SCALOPPINE AL MARSALA

Sometimes called veal Marsala, this is the classic Italian dish made with thinly sliced veal scaloppine. A recipe typical of Sicily, where the best Marsala comes from. Serve with plenty of bread to mop up the sauce.

Provided by saretta

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 8



Scaloppine al Marsala image

Steps:

  • Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
  • Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
  • Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
  • Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
  • Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 9 g, Cholesterol 119.5 mg, Fat 13.4 g, Fiber 0.1 g, Protein 22.1 g, SaturatedFat 5.3 g, Sodium 150.2 mg, Sugar 2.4 g

1 ⅓ pounds veal medallions
2 tablespoons all-purpose flour, or as needed
2 tablespoons butter
1 tablespoon extra-virgin olive oil
salt and pepper to taste
½ cup Marsala wine
½ cup water
1 tablespoon cornstarch

VEAL SCALOPPINE ALLA MARSALA

Make and share this Veal Scaloppine Alla Marsala recipe from Food.com.

Provided by lazyme

Categories     Veal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8



Veal Scaloppine Alla Marsala image

Steps:

  • Season the veal with salt and pepper and flour lightly.
  • Saute over high heat in butter 3 or 4 minutes on each side.
  • Add the mushrooms and saute.
  • Squeeze the lemon over the mushrooms and veal and add the sauterne and the Marsala.
  • Cook quickly until the sauce forms a semi-thick consistency.

Nutrition Facts : Calories 659.4, Fat 35.1, SaturatedFat 19.4, Cholesterol 201.6, Sodium 318, Carbohydrate 17.5, Fiber 2, Sugar 2.9, Protein 37.5

24 ounces veal, cut into 12 pieces and pounded thin
salt and pepper
1/3 cup flour
8 tablespoons butter
12 ounces sliced mushrooms
2/3 lemon
1/2 cup sauterne white wine
1/2 cup marsala wine

VEAL SCALLOPINI ROLLATINI A LA MARSALA AND MUSHROOMS

Provided by Food Network

Categories     main-dish

Time 50m

Yield 1 serving

Number Of Ingredients 17



Veal Scallopini Rollatini a La Marsala and Mushrooms image

Steps:

  • Divide the veal tenderloin into three pieces. Carefully and gracefully pound each piece with a meat mallet on each side until 1/8-inch thick.
  • Dice the capocollo, Prosciutto, soppressata, provolone, parsley and basil and place in an 8-inch bowl. Mix together.
  • Beat eggs together in a small bowl, then add 1 tablespoon egg to the bowl with the meat mixture and mix in. Carefully divide stuffing into 3 portions and roll each up in a scallopini very tightly.
  • Heat oil in an 8-inch saute pan until lightly smoking. Roll each rollatini in flour, then shake off excess and roll in remaining egg wash until covered. Place rollatinis in hot oil, seam-side down.
  • Allow to brown, lowering heat as needed. Gracefully turn, cooking scallopini until they have golden-brown crusts, approximately 3 minutes on each side. Remove excess oil from pan, then place back on medium heat and add mushrooms. Allow to cook for 2 minutes, then season with salt, pepper and parsley. Add Marsala wine to deglaze pan, then carefully add stock, butter and demi-glace. Allow heat to remain on medium until the liquid reduces by half, then by half again. When you see the pan sauce is the consistency of heavy cream, you have achieved nirvana. Gracefully place rollatinis on a plate, then cover with remaining sauce and mushrooms.

6 ounces milk-fed veal tenderloin
2 thin slices capocollo
2 thin slices Prosciutto di Parma
2 thin slices artisan soppressata
2 ounces imported Italian sharp provolone
1 tablespoon chopped fresh Italian parsley, plus additional for sprinkling
2 whole fresh basil leaves
2 large eggs
3 ounces extra-virgin olive oil
1/4 cup all-purpose flour
3 large fresh mushrooms, sliced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 ounces sweet Sicilian Marsala wine
8 ounces chicken stock or broth
2 ounces unsalted butter
1 ounce demi-glace

VEAL SCALOPPINE WITH MUSHROOM MARSALA SAUCE

Provided by Nancy Fuller

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 12



Veal Scaloppine with Mushroom Marsala Sauce image

Steps:

  • Place each veal round between 2 pieces of plastic wrap and pound to a 1/4-inch thickness, using a meat mallet or the bottom of a small, heavy pan. Transfer the veal to a baking sheet. Combine the oregano, lemon zest, 2 teaspoons salt and 1 teaspoon pepper in a small bowl, then rub over the veal. Cover in plastic and place in the refrigerator for at least 30 minutes.
  • Remove the veal from the refrigerator and dredge in flour to coat both sides. Shake to remove excess flour, then set the veal aside on a plate or tray.
  • In a large skillet, heat 4 tablespoons of the butter over medium heat until melted and bubbling. Working in batches, fry the veal until golden and just cooked through, about 2 minutes per side. Remove from the pan and set aside.
  • Add the remaining 4 tablespoons butter and the onions to the pan and cook until the onions are softened, 2 to 3 minutes. Add the mushrooms, Marsala, capers, mustard, 1 teaspoon salt and 1 teaspoon pepper, and saute until soft and golden, 3 to 5 minutes. Add the chicken broth and cook until the sauce is reduced by half and thickened.
  • Transfer the cooked veal to a serving plate and pour the sauce all over it. Top with the parsley and serve.

1 1/2 pounds boneless veal loin, sliced into 12 rounds
1 teaspoon dried oregano
Zest of 1 lemon
Kosher salt and freshly ground black pepper1 cup all-purpose flour
8 tablespoons (1 stick) unsalted butter
1 small yellow onion, cut into small dice
3 cups sliced mushrooms
2 tablespoons Marsala wine
1 tablespoon capers, drained and rinsed
1 teaspoon Dijon mustard
1/2 cup chicken broth
1/4 cup chopped fresh parsley

VEAL SCALLOPINE MARSALA

My dad's recipe for marsala. Can be done with chicken breasts instead of veal and is just as delicious!!

Provided by Diane Ludy

Categories     Veal

Time 40m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 10



Veal Scallopine Marsala image

Steps:

  • Heat olive oil in a skillet.
  • Pound veal thin.
  • Mix flour with salt and pepper on a plate.
  • Coat veal in flour mixture.
  • Saute veal on both sides until golden and set aside.
  • Drain oil from the skillet.
  • Add half the butter and shallots and cook until shallots are wilted.
  • Add mushrooms, salt and pepper.
  • Saute on medium heat approx 10 minutes.
  • Add wine and cook approx 7 more minutes.
  • Add remaining butter and chicken stock.
  • Bring to boil and season again with salt and pepper.
  • When liquid has halfway boiled down, add meat.
  • Simmer 5 minutes.
  • Best served with a side of pasta.

Nutrition Facts : Calories 549, Fat 38.5, SaturatedFat 16.9, Cholesterol 64.6, Sodium 633.8, Carbohydrate 33, Fiber 1.6, Sugar 3.6, Protein 8.8

8 veal scallopini
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup unbleached flour
1/2 cup butter
2 tablespoons shallots, finely chopped
4 cups mushrooms
1 cup dry marsala wine
2 cups chicken stock
1/4 cup extra virgin olive oil

TURKEY SCALLOPINI WITH MARSALA SAUCE

My family requests this entree at least once a month. The slightly sweet Marsala sauce is yummy over the turkey slices and hot cooked noodles. -Briana Knight, Ferndale, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9



Turkey Scallopini with Marsala Sauce image

Steps:

  • In a large resealable plastic bag, mix flour, salt and pepper. Add turkey cutlets, one at a time, close bag and shake to coat., In a large skillet; heat oil over medium heat. Add turkey; cook 3-4 minutes on each side or until meat is no longer pink. Remove from pan. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced to about 1/2 cup. Stir in butter until melted. Return turkey to pan; heat through. Serve with cheese and, if desired, linguine.

Nutrition Facts : Calories 459 calories, Fat 17g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 341mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 0 fiber), Protein 33g protein.

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 package (17.6 ounces) turkey breast cutlets
2 tablespoons olive oil
1-1/2 cups Marsala wine
3 tablespoons butter
3 tablespoons shredded Parmesan cheese
Hot cooked linguine, optional

SCALOPPINE ALLA MARSALA

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9



Scaloppine alla Marsala image

Steps:

  • Place pork, chicken, turkey, or veal between two sheets of plastic wrap. Using a meat pounder or the side of a cleaver, pound out to a thickness of 1/8-inch.
  • Place flour in a shallow dish. Season with salt and pepper. Very lightly coat each scallop with flour, tapping off excess.
  • In a large skillet, heat butter with oil until very hot but not smoking. Quickly brown scallops, 30 seconds to 1 minute per side. Transfer to a serving platter and keep warm.
  • Add Marsala to pan along with orange juice for pork, lemon juice for chicken, turkey, or veal. Cook, scraping with a wooden spoon to loosen browned bits from bottom of pan. Add orange or lemon slices, and continue to cook until sauce thickens, about 4 minutes more. Garnish platter with orange or lemon slices. Pour sauce over meat and serve immediately, garnished with thyme.

1 1/4 pounds boneless pork, chicken, turkey, or veal, thinly sliced
1/2 cup all-purpose flour
Coarse salt and freshly ground black pepper
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons olive oil
3/4 cup Marsala wine
1/4 cup orange juice or 2 tablespoons lemon juice
Slices of orange or lemon, for garnish (optional)
Sprigs of fresh thyme, for garnish (optional)

VEAL SCALOPPINE MARSALA

Categories     Sauce     Side     Veal     Marsala     Simmer

Yield serves 4

Number Of Ingredients 11



Veal Scaloppine Marsala image

Steps:

  • Melt 4 tablespoons of the butter with 2 tablespoons of the oil in a large, heavy skillet set over medium heat. Shake the flour onto a rimmed plate. Season the veal all over with the salt, and dredge lightly in the flour, tapping off the excess. Add the veal to the skillet, moving it around so it all fits, and cook until browned and caramelized on the edges, about 1 to 2 minutes per side. Remove the veal to a plate.
  • Increase the heat to medium-high, and add the remaining 2 tablespoons olive oil and the sage leaves to the skillet. Once the sage is sizzling, add the mushrooms and shallots. Add about 2 tablespoons of the Marsala to get the mushrooms cooking. Cook and stir until the mushrooms have released their liquid and all the liquid has cooked away, about 3 to 4 minutes. Pour in the rest of the Marsala and the stock. Bring to a rapid simmer, and cook until the sauce has reduced by half, then whisk in the remaining 2 tablespoons butter in pieces.
  • Return the veal to the sauce, and simmer until just cooked through, about 1 to 2 minutes. Stir in the chopped parsley and serve.

6 tablespoons unsalted butter
1/4 cup extra-virgin olive oil
All-purpose flour, for dredging
8 slices veal scaloppine (about 1 1/2 pounds)
1/2 teaspoon kosher salt
6 large leaves fresh sage
1 pound mixed mushrooms (cremini, button, shiitake, etc.), thickly sliced
2 large shallots, finely chopped (about 1/2 cup)
1/2 cup Marsala
1 cup hot chicken stock (see page 40)
1/4 cup chopped fresh Italian parsley

PORK SCALOPPINE WITH MUSHROOMS AND MARSALA

Categories     Sauce     Mushroom     Pork     Side     Fry     Marsala     Boil

Yield makes 12 scaloppine, serving 6

Number Of Ingredients 15



Pork Scaloppine with Mushrooms and Marsala image

Steps:

  • Trim the pork loin, leaving only a thin layer of fat, and cut it crosswise into twelve equal slices. Using a meat mallet (or other heavy implement), flatten and spread the slices into scaloppine about 1/4 inch thick. Season lightly on both sides with salt and freshly ground pepper. Dredge the scaloppine in the flour, coating both sides, and shake off the excess.
  • Meanwhile, put 4 tablespoons of the olive oil and 2 tablespoons of the butter in the skillet, set over medium-high heat. When the butter begins to bubble, lay four or more scaloppine in the skillet-as many as can lie flat without crowding-and let them sizzle in place until the underside is opaque and tinged with brown, about 3 minutes. Flip them over and color the second side for a couple of minutes; then lift out the slices, let the fat drain off, and put them on a platter. Add a bit more olive oil and/or butter to the skillet if it seems dry, and fry the rest of the scaloppine in the same way.
  • When all of the pork is browned, pour off the frying oil but leave any crusty caramelization in the skillet. Put in the remaining 2 tablespoons of olive oil and 3 tablespoons of butter, and return to medium-high heat. When the butter is foaming, drop in the shallots and sage leaves, and cook, stirring, for a minute. Scatter the sliced mushrooms in the pan, season with 1/2 teaspoon salt, and stir continuously as the mushrooms sizzle and start to release their juices. Cook, tossing and stirring, until the moisture has evaporated and the mushroom slices are shrunken, soft, and caramelized, 6 minutes or more.
  • Pour in the Marsala, raise the heat, and stir until it boils. Let the wine bubble and reduce for a minute or two, then stir in the stock. Bring to a boil, and cook at a gentle bubbling pace until the sauce is slightly viscous but loose, about 5 minutes. Season to taste with salt and freshly ground pepper.
  • One by one, slide the scaloppine into the simmering sauce, and pour in any juices accumulated on the platter. Shake the pan, spoon sauce over the scaloppine, and flip them over once or twice, until they are heated through and glistening with sauce on both sides. If the sauce is too dense to coat all the meat, loosen it with a bit of stock. Turn off the heat, sprinkle the parsley all over, and serve.

2 1/4 pounds (or a little more) boneless center-cut pork loin
2 teaspoons coarse sea salt or kosher salt, or to taste
Freshly ground black pepper to taste
1/2 cup all-purpose flour or more
6 tablespoons extra-virgin olive oil, or more if needed
5 tablespoons butter, or more if needed
2 tablespoons finely chopped shallots
3 fresh sage leaves
2 cups sliced fresh mushrooms (a single variety such as porcini, shiitake, cremini, white mushrooms, or a mixture)
1 cup dry Marsala
1 cup light stock (chicken, turkey, or vegetable broth), or more if needed
2 tablespoons chopped fresh Italian parsley
Recommended Equipment
A meat mallet
A heavy-bottomed skillet or sauté pan, 14 inches in diameter

SCALLOPINI ALLA MARSALA

You could substitute veal, chicken, or turkey for the pork.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 9



Scallopini Alla Marsala image

Steps:

  • Preheat oven to 425 degrees. Spread radicchio on half of a rimmed baking sheet and mushrooms on other half. Drizzle with oil; season with salt and pepper. Roast until barely tender, 10 to 12 minutes.
  • Lightly dredge pork in flour. Heat a large straight-sided skillet over medium-high heat. Swirl in oil and cook sage until just crisp, 1 minute. Remove from skillet. Swirl butter into skillet and cook pork in 2 batches until lightly browned around edges, 1 to 2 minutes on each side. Return all pork to skillet. Pour in wine and simmer until reduced to a glaze, about 1 minute. Add radicchio and mushrooms, coat with sauce, and serve

1 head radicchio, halved, cored, and sliced into eighths (about 3/4 inch thick)
1 pound portobello mushrooms, stemmed, caps cut into 1/4-inch-thick slices
1 tablespoon extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1 pound pork tenderloin, cut on the bias into 1/3-inch slices and pounded to 1/8-inch thickness
Wondra flour or all-purpose flour, for dredging
1/3 cup fresh sage leaves
1 tablespoon unsalted butter
2/3 cup Marsala wine (about 5 ounces)

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