Scaloppine al Marsala

Name: Scaloppine al Marsala
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 Veal escalope, thinly pounded; 180 ml Marsala wine; 50 g Butter, divided; 40 g Flour; 120 ml Stock, warm; 20 g Olive oil; 5 g Salt; 2 g Black pepper, freshly ground

Scaloppine al Marsala · ready in 30 min · 4 servings · 413 kcal per serving · medium · 8 ingredients

Scaloppine al Marsala is a trattoria classic with Sicilian perfume, where tender veal meets a glossy fortified wine pan sauce.

Prep: 12 min
Cook: 18 min
Total: 30 min
Serves: 4
kcal: 413
Difficulty: medium

Italian Main dishes Quick (30 min or less)High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

4Veal escalope, thinly pounded
180 mlMarsala wine
50 gButter, divided
40 gFlour
120 mlStock, warm
20 gOlive oil
5 gSalt
2 gBlack pepper, freshly ground

Equipment

stovetop, wide skillet, tongs, plate, shallow bowl, measuring jug, meat mallet, wooden spoon, spoon, serving plate

Instructions

Mise en place
Gather veal, Marsala wine, butter, flour, stock, olive oil, salt, and pepper, then set out a skillet, tongs, plate, bowl, and jug. · 3 min
What to look for: All ingredients are measured and tools are within reach.
Season veal
Season the veal lightly with salt and black pepper, then press each escalope to an even thinness for quick cooking. · 4 min
What to look for: The veal is evenly thin with no torn edges.
Dust with flour
Dredge each escalope in flour on both sides, shake off excess, and place the pieces on a plate in a single layer. · 3 min
What to look for: A thin, dry veil of flour coats each piece.
Brown veal
Heat olive oil and 20 g butter in a wide skillet over medium high heat, then fry veal in batches until pale gold on both sides. · 5 min
When it is done: Check the thickest piece reaches 63°C / 145°F for safe veal.
Reduce Marsala
Pour Marsala wine into the skillet, scrape up browned bits, and simmer until the wine smells rounded and reduces by about 50 percent. · 4 min
What to look for: The wine bubbles steadily and looks slightly syrupy.
Simmer stock
Add stock and simmer until the sauce lightly coats a spoon, keeping the bubbles steady rather than vigorous. · 4 min
What to look for: The sauce is glossy and leaves a light film on the spoon.
Finish with butter
Return veal and juices to the skillet, add remaining butter, and turn the pieces until the sauce is glossy and clings lightly. · 2 min
When it is done: Veal remains at 63°C / 145°F and feels springy, not firm.
Serve at once
Serve the scaloppine immediately on warm plates with the Marsala sauce spooned over the top. · 1 min
What to look for: The veal is glossy and the sauce pools softly around it.

Nutrition (per serving)

kcal	413
Protein	33 g
Carbohydrates	14 g
of which sugars	5 g
Fat	20 g
of which saturated	9 g
Fibre	0 g
Sodium	733 mg

Nutri-ScoreC

Allergens

Contains: gluten, milk, sulphites

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended
Warm gently in a covered skillet with a small splash of water until hot, avoiding a hard boil so the veal stays tender.

Ingredient substitutions

Veal escalope

Veal cutlet: Use thin slices from the leg or loin and pound evenly before cooking.

Marsala wine

Dry Marsala wine: Dry Marsala gives a slightly leaner sauce than sweet Marsala.

Butter

Olive oil: Use only for part of the butter if a less creamy sauce is acceptable.

Flour

Plain flour: Use a light coating and shake away excess flour before frying.

Stock

Water: Use water only if stock is unavailable, and expect a lighter sauce.

Olive oil

Butter: Butter browns faster, so keep the heat moderate.