Veal or Chicken Scaloppine Marsala

Recipe by Lavender Lynn
READY IN: 45mins




  • Place the meat between two sheets of plastic wrap and beat it with a mallet to flatten all slices to the same thickness. Sprinkle with salt and pepper to taste and dredge each slice in flour.
  • In a heavy skillet over a medium flame, heat 3 tablespoons of oil and sauté the scaloppine on both sides.
  • Prepare scallops as per above directions. Add butter to the skillet with meat and as soon as it melts add Marsala wine, the water and sauté over a high flame until the liquid is slightly reduced.
  • Arrange on a serving dish; top with its sauce and some chopped parsley.
  • To add mushrooms:
  • Prepare scallops as per above directions and set aside.
  • In the same skillet, heat 3 tablespoons of oil over a medium heat.
  • Add onions until light golden, about 5 minute Add sliced mushrooms, salt and pepper, cook on a medium heat for about 7 minutes.
  • Place in a colander to drip any excess oil and return to the skillet.
  • Add the scallops, the Marsala, ¼ cup of water, some of the parsley and sauté over a medium high heat until the liquid is slightly reduced, 2 to 3 minutes.
  • Arrange on a serving dish, and top with its sauce, the mushrooms and some chopped parsley.