Veal Scaloppine with Marsala

Name: Veal Scaloppine with Marsala
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 lb veal cutlets, thinly sliced; 1/2 cup all-purpose flour, for dredging; 2 tbsp olive oil; 2 tbsp unsalted butter; 1 cup Marsala wine; 1 cup chicken broth; Salt and pepper, to taste; Chopped parsley, for garnish

Highlighted under: Global Flavors

I absolutely love preparing Veal Scaloppine with Marsala because it combines rich flavors and a quick cooking time, making it perfect for weeknight dinners. The first time I tried this dish, I was amazed at how tender the veal becomes when cooked just right. The Marsala wine adds a sweet yet savory depth that elevates the dish impressively. Each bite is an explosion of flavors, and served alongside pasta or a fresh salad, it transforms an ordinary evening into something special.

Created by

Penelope Dawson

Last updated on 2026-01-10T01:25:09.254Z

When I first tried making Veal Scaloppine with Marsala, I was pleasantly surprised by how quickly it came together. The secrets to success are using thinly sliced veal and mastering the art of deglazing the pan with Marsala wine. This technique allows all those wonderful browned bits to enter the sauce, creating a flavor-packed dish that feels gourmet but is so accessible!

One tip I learned from experimenting is to let the veal rest a moment before serving. This way, the juices redistribute, ensuring every bite is tender and flavorful. Serve it with a side of creamy mashed potatoes or lightly sautéed vegetables to complement the rich sauce. You'll impress everyone at the dinner table!

        Why You'll Love This Recipe
        Rich Marsala flavor balanced with savory veal
Quick cooking time is perfect for busy nights
Impressive enough for entertaining yet simple to prepare

      

Understanding Veal Scaloppine

Veal scaloppine refers to thinly sliced veal that cooks quickly and is often used in Italian cuisine for its tender texture. The thickness of the cutlets is crucial; they should be no thicker than 1/4 inch to ensure rapid cooking without drying out. When seasoned properly and pan-seared, the veal develops a golden crust that enhances both its flavor and presentation.

Marsala wine, a fortified wine from Sicily, is the star of this dish. This wine brings a rich, sweet, and somewhat nutty flavor profile that beautifully complements the savory notes of the veal. When heated, Marsala reduces to create a glossy, robust sauce that clings to the meat, enriching each bite. Be sure to choose a good-quality Marsala for the best outcome.

Perfecting the Cooking Technique

When searing the veal, it’s essential to heat the skillet properly before adding the oil. A hot skillet will create the Maillard reaction, essential for developing those desirable brown bits. If the veal sticks to the pan when you try to flip it, it likely isn't ready to turn. You're aiming for a deep golden color, about 2-3 minutes per side, depending on your heat level.

After searing, deglazing the pan with Marsala and chicken broth is where the magic happens. Scraping the pan to incorporate those flavorful bits not only elevates your sauce but also integrates the flavors seamlessly. Allowing the sauce to simmer will thicken it slightly, achieving the perfect consistency to coat the veal. Remember, the sauce should be glossy and slightly syrupy when done.

Ingredients

Gather the following ingredients to create a delightful Veal Scaloppine with Marsala:

Veal Scaloppine Ingredients

1 lb veal cutlets, thinly sliced
1/2 cup all-purpose flour, for dredging
2 tbsp olive oil
2 tbsp unsalted butter
1 cup Marsala wine
1 cup chicken broth
Salt and pepper, to taste
Chopped parsley, for garnish

Be sure to have all your ingredients prepped and ready before starting, as this dish cooks quickly!

Instructions

Follow these simple steps to create a delicious Veal Scaloppine with Marsala:

Prepare the Veal

Season the veal cutlets with salt and pepper, then dredge them in flour, shaking off any excess.

Sear the Veal

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the veal in batches and sear until golden brown, about 2-3 minutes per side. Remove veal and set aside.

Make the Sauce

In the same skillet, add the Marsala wine and chicken broth, scraping up any browned bits from the pan. Let the mixture simmer for about 5 minutes until slightly thickened.

Combine and Serve

Return the veal to the skillet and cook for about 2-3 minutes until heated through. Finish with the remaining tablespoon of butter and garnish with chopped parsley before serving.

Serve immediately with your favorite sides for an unforgettable meal!

Pro Tips

For an added layer of flavor, consider incorporating sautéed mushrooms into the sauce. They complement the sweet Marsala beautifully.

Ingredient Variations

While veal is traditional for this recipe, you can substitute with thinly sliced chicken or turkey cutlets if preferred. The cooking time will remain roughly the same, though chicken may require an extra minute to ensure it's cooked through. Alternatively, for a vegetarian option, consider using eggplant slices, which can be dredged and cooked in a similar manner.

In terms of the sauce, if Marsala isn't available, you can use a dry sherry or Madeira for similar sweetness and depth. Just be cautious with the salt since these alternatives may have different salt profiles than Marsala. Adding a touch of balsamic vinegar can also help mimic the sweet yet tangy flavor of Marsala in a pinch.

Storing and Reheating

If you have leftovers, store the veal and sauce together in an airtight container in the refrigerator for up to 3 days. When reheating, it's best to do so on the stovetop over low heat to avoid overcooking the veal. If the sauce seems too thick, a splash of chicken broth or water can help restore its consistency.

For longer storage, you can freeze the cooked veal and sauce for up to 2 months. To freeze, ensure it cools completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating. Be cautious when reheating from frozen to ensure the veal remains tender—aim for gradual heating to avoid toughening the meat.

Questions About Recipes

→ Can I use chicken instead of veal?

Yes, you can definitely substitute chicken breasts for veal if desired. Just adjust the cooking time accordingly.

→ What can I serve with Veal Scaloppine?

This dish pairs beautifully with pasta, roasted vegetables, or creamy mashed potatoes.

→ Can I make this dish ahead of time?

While it's best served fresh, you can prepare the sauce ahead and quickly reheat when ready to serve, adding the veal just before serving.

→ Is there a non-alcoholic version of this recipe?

Yes, you can substitute the Marsala wine with grape juice mixed with a bit of vinegar for a tangy flavor.