Marsala is one of my favorite wines, mostly due to the fact that it makes such a wonderfully earthy sauce. Adding Marsala to veal is akin to adding marshmallow with chocolate, given me the impression that these two together in a relationship is simply meant. to. be.
Add in the fact that this recipe can be made in less than 10 minutes and you have the perfect weekday meal.
Oh, and for the record? Scaloppine means a very thin cut of meat.
- 1 1/2 lbs veal scaloppine
- 4 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup dry Marsala
- Salt and pepper
Dredge the veal in the flour, tapping off any excess.
Heat the oil and 2 Tablespoons of the butter in a large skillet over medium-high heat. Once the skillet reaches temperature, add the veal and fry until brown (approximately 3-4 minutes per side) Add the Marsala and allow a bit of it to evaporate.
Remove the veal from the pan, and add the remaining butter to the wine sauce, a little bit at a time. Whisk together and allow the sauce to reduce. When it gets to a consistency that you find appealing, pour over the veal.