Loading
Share to Facebook Share to Twitter Stumble It Share Via eMail More...

Signup For Email Updates


Privacy Policy>>

Recipes brought to you by Avanti Savoia

Visit us online at www.avantisavoia.com

Veal Scallopini Marsala

no reviews
Be the first to review this recipe.

(Recipe ID: 139)

Serves 4

Preparation time: 30 minutes; Cook time: 20 minutes

Source: Chef Joseph Lowery

Use good quality veal and good wine and you won't go wrong.

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 2 pounds Veal sallopini, pounded very thin
  • Flour seasoned with salt and pepper for dredging *
  • 3 tablespoons Butter
  • 3 tablespoons Extra Virgin Olive oil *
  • 2/3 cup Dry marsala (wine)
  • 1/2 cup Beef or dark poultry stock
  • 6 tablespoons Cold butter, cut into small pieces

Instructions

  1. Dredge the scallopini a few at a time and shake off excess flour.
  2. Heat 3 tablespoons butter and olive oil in a large skillet.  
  3. When the butter stops foaming, add several pieces of dredged scallopini.
  4. Do not crowd.
  5. Brown them for 2 to 3 minutes on each side. 
  6. Transfer cooked scallopini to warmed platter and continue until all meat is cooked.
  7. Pour off fat from skillet and add Marsala and stock. 
  8. Boil over high heat scraping the skillet with a spoon. 
  9. Cook until sauce has reduced to a syrup.
  10. Remove skillet frm heat and whip in bits of cold butter until all butter is incorporated.
  11. Taste for seasoning and pour over scallopini.

Buy Ingredients

The following ingredients are available in the Avanti Savoia online store. Click the product name for more information.

To add the above items to your shopping cart, enter the zip code where these products will be shipped, then click the Add to Cart button.