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Veal Scaloppine with Marsala wine "Scaloppine di Vitello al Marsala" Recipe

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This recipe for Veal Scaloppine with Marsala wine "Scaloppine di Vitello al Marsala" is from Let the Forks Fly!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. veal scaloppine
1/2 cup all-purpose flour
Salt and freshly ground pepper to taste
1/4 cup butter
1 tablespoon olive oil
3/4 cup dry Marsala wine
2 tbsp capers
1/2 cup artichokes, chopped
Directions:
Directions:
Place scaloppine between 2 pieces of waxed paper and pound until thin.
When pounding meat use a sliding or pulling action so meat is stretched more than flattened.

Place scaloppine on aluminum foil. Coat meat lightly with flour.
Sprinkle with salt and pepper.

Melt 3 tablespoons butter with oil in a large heavy skillet. When butter foams, add veal.

Cook over high heat about 1 minute on each side.
Veal should be light golden outside and pink inside.
Remove veal from skillet.

Add 1 tablespoon butter, capers and artichoke. saute.
Add Marsala and deglaze skillet by stirring the mixture with meat juices attached to bottom of skillet.
When wine is reduced by half, return veal to skillet. Mix gently with sauce.
Place meat, artichoke pieces and capers on a warm platter.
Serve immediately.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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