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Veal Scallopini Marsala

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(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.


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  • 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


  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.

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