Ingredientes para Veal Or Chicken Scaloppine Marsala
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Cómo preparar Veal Or Chicken Scaloppine Marsala
- Place the meat between two sheets of plastic wrap and gently pound with a meat mallet to an even 1/4-inch thickness.
- Season both sides of each cutlet generously with salt and freshly ground black pepper. Dredge each cutlet in 1/2 cup all-purpose flour, shaking off any excess.
- Heat 3 tablespoons of olive oil in a large heavy-bottomed skillet over medium-high heat. Sear the scaloppine for 2-3 minutes per side, until golden brown.
- (Optional: If adding mushrooms, follow steps 9-14 after step 3.)
- Add 2 tablespoons of butter to the skillet. Once melted, pour in 1/2 cup Marsala wine (or the juice of 1 large lemon) and 1/4 cup of water. Bring to a simmer and cook until the sauce slightly reduces, about 5 minutes.
- Arrange the cooked scaloppine on a serving platter.
- Spoon the Marsala sauce generously over the scaloppine. Garnish with fresh chopped parsley.
- (Mushroom instructions):
- Set aside the cooked scaloppine.
- Add 3 tablespoons of olive oil to the same skillet over medium heat. Sauté 1/2 cup chopped onion until light golden, about 5 minutes. Add 8 ounces of sliced mushrooms, salt and pepper to taste. Cook for another 7 minutes.
- Drain any excess oil from the mushrooms using a colander. Return the mushrooms to the skillet.
- Add the reserved scaloppine, the remaining Marsala wine (or lemon juice), 1/4 cup water, and 1 tablespoon of chopped parsley to the skillet. Simmer over medium-high heat until the liquid is reduced, about 2-3 minutes.
- Arrange the scaloppine and mushrooms on a serving platter. Top with the sauce and garnish with additional parsley.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
5g
Fat
74g
Carbs
2g
