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Scaloppine al Marsala

"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."
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25 m servings 283 cals
Original recipe yields 4 servings

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  1. 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.
  2. 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.
  3. Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
  4. 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.
  5. Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.

Nutrition Facts

Per Serving: 283 calories; 13.4 g fat; 9 g carbohydrates; 22.1 g protein; 120 mg cholesterol; 150 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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As written I have to give this recipe 4 stars. Be sure to get a dry Marsala wine. We added some sliced mushrooms and the dry Marsala and then it becomes 5 star.