Best 11 Veal Scaloppine With Marsala For Two Recipes

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Indulge in a culinary masterpiece with our exquisite Veal Scaloppine with Marsala for Two, a dish that embodies elegance and indulgence. This classic Italian dish features tender veal scaloppine seared to perfection and enveloped in a rich, savory Marsala wine sauce. Accompanied by sautéed mushrooms and a touch of cream, each bite promises a harmonious blend of flavors that will tantalize your taste buds.

Alongside the main recipe, we offer a delightful medley of complementary dishes to elevate your dining experience. Begin with a refreshing Heirloom Tomato Salad, where vibrant heirloom tomatoes, creamy burrata cheese, and a balsamic glaze create a symphony of flavors. For a side dish that exudes rustic charm, try our Creamy Polenta with Roasted Vegetables, a combination of creamy polenta, roasted bell peppers, zucchini, and mushrooms. And to satisfy your sweet cravings, indulge in our velvety Chocolate Mousse with Raspberries, a dessert that harmonizes rich chocolate with the tangy sweetness of raspberries.

Our Veal Scaloppine with Marsala for Two is a culinary journey that will captivate your senses. With its elegant presentation and symphony of flavors, this dish is perfect for a romantic dinner or an intimate gathering. The accompanying recipes for the Heirloom Tomato Salad, Creamy Polenta with Roasted Vegetables, and Chocolate Mousse with Raspberries complete the experience, ensuring a memorable and delectable meal.

Check out the recipes below so you can choose the best recipe for yourself!

SCALOPPINE AL MARSALA



Scaloppine al Marsala image

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

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

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

VEAL SCALOPPINE WITH MUSHROOM MARSALA SAUCE



Veal Scaloppine with Mushroom Marsala Sauce image

Provided by Nancy Fuller

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

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

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.

VEAL SCALLOPINI ROLLATINI A LA MARSALA AND MUSHROOMS



Veal Scallopini Rollatini a La Marsala and Mushrooms image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 1 serving

Number Of Ingredients 17

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

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.

VEAL SCALOPPINE WITH MARSALA FOR TWO



Veal Scaloppine With Marsala For Two image

Make and share this Veal Scaloppine With Marsala For Two recipe from Food.com.

Provided by MizzNezz

Categories     Veal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

1 1/2 cups sliced fresh mushrooms
1/4 cup sliced green onion
4 teaspoons butter, divided
8 ounces veal steak
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup dry marsala
1/4 cup chicken broth
1 teaspoon parsley

Steps:

  • Heat 2t butter in 12in skillet and cook mushrooms and onion until tender (3-4 min).
  • Remove from skillet, set aside.
  • Cut veal into 2 serving pieces and flatten to 1/8 in thickness.
  • Salt and pepper the veal.
  • Add remaining butter to skillet, add veal, cook on med-hi for 1 min per side.
  • Transfer to warm plates.
  • Add marsala and broth to drippings in skillet.
  • Bring to a boil, boil gently for 1 min, scraping up bits in the skillet.
  • Return mushroom mixture, add parsley.
  • Spoon sauce over veal.
  • ENJOY!

VINCENZO'S VEAL SCALOPPINE



Vincenzo's Veal Scaloppine image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

4 (2 ounce) veal scaloppine
1 cup flour
Salt
White pepper
1 ounce clarified butter
1 teaspoon minced shallots
1 cup sliced mushrooms
1/2 teaspoon drained capers
1 ounce white wine
1 tablespoon lemon juice
4 ounces veal broth
Freshly ground black pepper
4 crescents peeled honeydew
4 crescents peeled cantaloupe
Chopped parsley

Steps:

  • Place the flour in a shallow pan and season with salt and white pepper. Lightly dust the veal in the seasoned flour. Saute the veal in clarified butter quickly, until just rare. Remove from the pan and set aside. Add the shallots, mushrooms, and capers. Cook until the mushrooms are tender, about 6 minutes. Deglaze the pan with wine. Add the lemon juice and veal stock and simmer until the sauce reduces by half. Season with salt and pepper. Pour over veal. Garnish with melon and parsley.

VEAL MARSALA



Veal Marsala image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

8 veal cutlets (about 3 ounces each)
Salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
2 to 4 tablespoons olive oil
1 large shallot, finely chopped
2 to 4 garlic cloves, smashed
2 ounces assorted mushrooms, sliced
1/2 cup sweet Marsala
3/4 cup low-salt chicken broth
Leaves from 1 fresh rosemary sprig

Steps:

  • Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
  • Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
  • Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

SCALOPPINE ALLA MARSALA



Scaloppine alla Marsala image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

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)

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.

VEAL OR CHICKEN SCALOPPINE MARSALA



Veal or Chicken Scaloppine Marsala image

This recipe is from a Sicilian cooking site. To make Scaloppine with lemon, substitute the Marsala with the juice of a lemon. Boiled or mashed potatoes are preferred companions to Scaloppine Marsala

Provided by Lavender Lynn

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs veal or 1 1/2 lbs chicken, 8 to 10 Slices of meat cut scaloppini style
3 tablespoons flour, scaloppini (for dredging)
3 tablespoons olive oil
1/2 cup dry marsala wine
1/4 cup water
2 ounces butter
salt and pepper
some parsley, chopped
3 tablespoons olive oil
1 small onion, diced
1 cup mushroom, sliced

Steps:

  • Place the meat between two sheets of plastic wrap and beat it with a mallet to flatten all slices to the same thickness. Sprinkle with salt and pepper to taste and dredge each slice in flour.
  • In a heavy skillet over a medium flame, heat 3 tablespoons of oil and sauté the scaloppine on both sides.
  • Prepare scallops as per above directions. Add butter to the skillet with meat and as soon as it melts add Marsala wine, the water and sauté over a high flame until the liquid is slightly reduced.
  • Arrange on a serving dish; top with its sauce and some chopped parsley.
  • To add mushrooms:.
  • Prepare scallops as per above directions and set aside.
  • In the same skillet, heat 3 tablespoons of oil over a medium heat.
  • Add onions until light golden, about 5 minute Add sliced mushrooms, salt and pepper, cook on a medium heat for about 7 minutes.
  • Place in a colander to drip any excess oil and return to the skillet.
  • Add the scallops, the Marsala, ¼ cup of water, some of the parsley and sauté over a medium high heat until the liquid is slightly reduced, 2 to 3 minutes.
  • Arrange on a serving dish, and top with its sauce, the mushrooms and some chopped parsley.

PARMESAN VEAL SCALOPPINE MARSALA WITH RICE AND PEAS



Parmesan Veal Scaloppine Marsala With Rice and Peas image

Adapted from a 1980 magazine recipe. Veal coated with a Parmesan breading and sauteed in butter, topped with a mellow wine sauce. Serve with rice and peas. I have a feeling this is not diet food!

Provided by Oolala

Categories     Veal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

4 lbs veal scallopini, thin cutlets
1 egg
3 tablespoons milk
1 1/4 cups dried breadcrumbs
1/4 cup parmesan cheese, grated
1 teaspoon salt
1/8 teaspoon pepper
3/4 cup butter
1 garlic clove, sliced
3/4 cup water
2 teaspoons all-purpose flour
1/2 cup marsala wine
1/4 cup minced fresh parsley
1 beef bouillon cube, can use 1 envelope
1 cup uncooked long grain rice
10 ounces frozen peas, thawed
1 tablespoon butter

Steps:

  • Prepare rice according to directions on the rice label; when done, gently stir in the butter and the peas.
  • Keep warm.
  • Pound each piece of veal to 1/8" thickness on a cutting board with a meat mallet and then trim into 4" X 2" pieces.
  • In a pie plate, beat the milk and the egg together.
  • In a shallow bowl or on waxed paper, combine the bread crumbs, Parmesan cheese, salt and pepper.
  • Dip the meat into the egg mixture and then coat with the crumb mixture.
  • In a 12" skillet, over medium high heat, melt 2 tablespoons butter.
  • Cook the garlic and 1/3 of the veal until it is lightly browned; remove to a platter; keep warm.
  • Repeat with remaining meat, using a 1/2 cup of butter in all.
  • In a cup, mix the water with the flour.
  • Discard the garlic from the skillet and melt the remaining butter in the same pan.
  • Add the water and flour mixture, Marsala, parsley and bouillon.
  • Cook, stirring, until thickened and pour over the meat; serve with the rice and peas.

Nutrition Facts : Calories 935.9, Fat 38.2, SaturatedFat 20.9, Cholesterol 337.8, Sodium 1271.3, Carbohydrate 51.8, Fiber 3.7, Sugar 4.9, Protein 74.7

VEAL SCALOPPINE MARSALA



Veal Scaloppine Marsala image

Categories     Sauce     Side     Veal     Marsala     Simmer

Yield serves 4

Number Of Ingredients 11

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

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



Veal Scaloppine Alla Marsala image

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

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

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

Tips:

  • To ensure tender and flavorful veal, choose high-quality veal cutlets that are evenly sliced and pounded thin. If you can't find veal, you can substitute chicken or pork cutlets.
  • Make sure your pan is hot before adding the veal. This will help to sear the meat and prevent it from sticking.
  • Don't overcrowd the pan when cooking the veal. Cook the cutlets in batches if necessary to avoid steaming them.
  • If the sauce starts to thicken too much, you can add a little bit of water or broth to thin it out.
  • Serve the veal scaloppine immediately over pasta or rice. You can also garnish with fresh parsley or basil.

Conclusion:

Veal scaloppine with Marsala is a classic Italian dish that is simple to make and always impressive. The combination of tender veal, rich Marsala sauce, and earthy mushrooms is sure to please even the most discerning palate. Whether you're cooking for a special occasion or just a weeknight dinner, this dish is sure to be a hit. So next time you're looking for a delicious and easy-to-make veal dish, give veal scaloppine with Marsala a try. You won't be disappointed!

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