Best 6 Scaloppine Al Marsala Recipes

SCALOPPINE ALLA MARSALA

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.

PORK SCALOPPINE WITH MUSHROOMS AND MARSALA

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.

VEAL SCALOPPINE MARSALA

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.

VEAL SCALOPPINE ALLA MARSALA

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.

SCALOPPINE AL MARSALA

Steps:

• Season the veal scallops with salt and pepper, the dip them in flour and vigorously shake off the excess. In a heavy 10-12 inch skillet, melt 2 tablespoons of butter with the 3 tablespoons of oil over moderate heat. When the foam subsides, add the scalloops, 3 or 4 at a time and brown them for about 3 minutes on each side. After they have browned, transfer them from the skillet to a plate. Pour off most of the fat from the skillet, leaving a thin film on the bottom. Add gsrlic and the marsala and 1/4 cup of chicken or beef stock and boil the liquid briskly over high heat for 1 to 2 minutes. Scrape in any browned frsgments clinging to the bottom and sides of the pan. Return the veal to the skillet, cover the pan and simmer over low heat for 10 to 15 minutes, basting the veal now and then with the pan juices. To serve transfer the scallops to a heated platter. Add 1/4 cup of stock to the sauce remaining in the skillet and boil briskkly, scraping in the browned bits sticking to the bottom and sides of pan. When the sauce has reduced considerably, and has the connsistency of a syrupy glazer, taste it for seasoning. Remove the pan from the heat. stir in 2 tablespoons of soft butter and pour the sauce over the scallops

SCALOPPINE AL MARSALA

Steps:

• Season the veal scallops with salt and pepper, then dip them in flour and vigorously shake off the excess. In a heavy 10 to 12 inch skillet, melt 2 tablespoons butter with the 3 tablespoons oil over moderate heat. When the foam subsides, add the scallops, 3 to 4 at a time and brown them for about 3 minutes on each side. After they have browned transfer them from the skillet 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 chicken or beef stock and boil the liquid briskly over high heat for 1 to 2 minutes. Scrape in any browned fragments clinging to the bottom and sides of the pan. Return the veal to the skillet, cover the pan and simmer over low heat for 10 to 15 minutes, basting the veal now and then with the pan juices. To serve, transfer the scallops to a heated platter. Add 1/4 cup of 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 seasioning. Remove the pan from the heat stir in 2 tablespooons of soft butter and pour the sauce over the scallops.