Veal scaloppini in Marsala sauce with mushrooms

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 365, total fat 27 G., saturated fats 14 G., proteins 25 G., carbohydrates 4 G., fiber 1 G., cholesterol 108 mg, sodium 508 mg, sugar 2 G.

Veal scallopini in Marsala sauce with mushrooms is a traditional Italian dish that's easy to make at home. It's time-tested and popular in virtually every Italian restaurant. In short, it's fried veal cutlets drizzled with a wine sauce. There are no tricks to this dish. Its main "secret" is authentic Marsala and fresh, high-quality veal.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

700 g veal tenderloin, cut into 12 slices
1 teaspoon dried oregano
Zest of 1 lemon
1 cup flour
110 g unsalted butter
1 small onion, finely diced
3 cups chopped mushrooms
2 tbsp. l. Marsala wines
1 tbsp. l. capers, rinse
1 teaspoon Dijon mustard
0.5 cup chicken broth
1/4 cup chopped fresh parsley

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place each piece of veal between two sheets of plastic wrap and pound with a meat mallet or the bottom of a small skillet until 0.5 cm thick. Transfer the veal to a baking sheet. In a small bowl, combine the oregano, lemon zest, 2 teaspoons of salt, and 1 teaspoon of black pepper, then rub the mixture over the veal. Cover with plastic wrap and refrigerate for at least 30 minutes.
Remove the veal from the refrigerator and dredge it in flour to coat both sides. Shake off any excess flour and set the veal aside on a plate or tray.

In a large skillet, heat 4 tablespoons of butter over medium heat until melted and bubbly. Fry the veal in batches until golden brown, about 2 minutes per side. Remove from the skillet to a plate.
Add the remaining 4 tablespoons butter and onion to the skillet and cook until the onion is soft, 2–3 minutes. Add the mushrooms, Marsala, capers, mustard, 1 teaspoon salt, and 1 teaspoon black pepper and cook until the mushrooms are tender, 3–5 minutes. Add the chicken broth and cook until the sauce has reduced by half and thickened.
Transfer the cooked veal to a serving platter and pour the sauce over it. Sprinkle with parsley and serve.

Categories:

recipe / Calorie content of prepared meals / Festive dishes / Dinner party / Main courses / Meat / Food Network - recipes / Italian cuisine

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