Veal Or Chicken Scaloppine Marsala Recipe

Indulge in the rich flavors of Sicily with this authentic Veal or Chicken Scaloppine Marsala recipe! Tender veal or chicken cutlets are pan-seared to perfection, then simmered in a luscious Marsala wine sauce. This recipe is easily adaptable – substitute lemon juice for Marsala for a bright, zesty twist. Serve with creamy mashed potatoes or fluffy boiled potatoes for a truly unforgettable meal. Perfect for a romantic dinner or a special occasion!

Prep Time 20 mins

Cook Time 45 mins

Calories 582.3 kcal

Protein 68g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Veal Or Chicken Scaloppine Marsala

1 pound veal cutlets
1/2 cup all-purpose flour
Olive Oil
Dry Marsala Wine
1/4 cup water
2 tablespoons butter
Salt And Pepper
Fresh parsley, chopped, for garnish
Onion
Mushroom

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How to Make 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

Fat

74g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Side Dishes Poultry Chicken Recipes Mushroom Recipes European Italian Mediterranean American

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Main Ingredient Preparation Very Low Carbs Beef Poultry Chicken Dietary Low Sodium Low Carb Veal Low In Something Meat Chicken Breasts

Frequently Asked Questions

How long does it take to make Veal Or Chicken Scaloppine Marsala?

Veal Or Chicken Scaloppine Marsala takes about 65 minutes from start to finish — roughly 20 minutes to prepare and 45 minutes to cook.

How many calories are in Veal Or Chicken Scaloppine Marsala?

Veal Or Chicken Scaloppine Marsala has approximately 582.3 calories per serving, with about 68 g protein, 2 g carbohydrates and 66 g fat.

What ingredients do I need for Veal Or Chicken Scaloppine Marsala?

The key ingredients for Veal Or Chicken Scaloppine Marsala are Veal, Flour, Olive Oil, Dry Marsala Wine, Water, Butter. See the full list with measurements above.