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Veal Scaloppine with Marsala Cream Sauce

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Veal Scaloppine with Marsala Cream Sauce

Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Italy! This luxurious Veal Scaloppine with Marsala Cream Sauce is not just a meal—it's a symphony of flavors that promises to elevate your home cooking from ordinary to extraordinary. Imagine tender, golden-brown veal bathed in a rich, velvety Marsala sauce that will make your dinner guests think you've trained in a Michelin-starred kitchen. Whether you're looking to impress a special someone or treat yourself to a restaurant-quality meal at home, this recipe is your ticket to gastronomic bliss!

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings

Ingredients

  1. 4 veal scaloppine
  2. 1/2 cup Marsala wine
  3. 1/2 cup heavy cream
  4. 2 tablespoons olive oil
  5. Salt and pepper to taste

Instructions

  1. Begin by preparing your ingredients. Gather 4 veal scaloppine, 1/2 cup of Marsala wine, 1/2 cup of heavy cream, 2 tablespoons of olive oil, and salt and pepper to taste.
  2. Season both sides of the veal scaloppine with salt and pepper. This will enhance the flavor of the meat.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Allow the oil to get hot but not smoking.
  4. Once the oil is hot, carefully add the veal scaloppine to the skillet in a single layer. You may need to do this in batches if your skillet is not large enough.
  5. Cook the veal for about 2-3 minutes on each side, or until the meat is browned and cooked through. Avoid overcrowding the pan to ensure even cooking.
  6. Once cooked, remove the veal scaloppine from the skillet and set aside on a plate, keeping it warm.
  7. In the same skillet, pour in 1/2 cup of Marsala wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, as this will add depth to your sauce.
  8. Allow the Marsala wine to simmer for about 2-3 minutes, reducing it slightly.
  9. After the wine has reduced, lower the heat and stir in 1/2 cup of heavy cream. Mix well to combine the cream with the wine.
  10. Let the sauce simmer for an additional 2-3 minutes, allowing it to thicken slightly. Stir occasionally to prevent it from sticking to the pan.
  11. Return the cooked veal scaloppine to the skillet, coating each piece with the creamy Marsala sauce. Heat for another minute to warm the veal through.
  12. Once everything is well combined and heated, taste the sauce and adjust seasoning with additional salt and pepper if necessary.
  13. Serve the veal scaloppine hot, drizzled with the Marsala cream sauce. This dish pairs wonderfully with pasta, rice, or a side of sautéed vegetables.

Tips

  1. Choose the Right Cut: Select thin, evenly-cut veal scaloppine to ensure uniform cooking and maximum tenderness.
  2. Temperature Matters: Use a medium-high heat to achieve that beautiful golden-brown crust without burning the meat.
  3. Don't Overcrowd: Cook the veal in batches if necessary to maintain proper heat and prevent steaming instead of browning.
  4. Let the Meat Rest: After cooking, let the veal rest briefly to retain its juices and ensure maximum flavor.
  5. Scrape Those Bits: The browned bits at the bottom of the pan (called fond) are flavor gold—be sure to incorporate them into your sauce.
  6. Cream Sauce Consistency: Simmer the sauce gently to prevent separation and achieve a smooth, luxurious texture.
  7. Serving Suggestion: Pair with pasta, risotto, or crusty bread to soak up that incredible Marsala cream sauce.

Nutrition Facts

Calories: 380kcal

Carbohydrates: 3g

Protein: 28g

Fat: 28g

Saturated Fat: 14g

Cholesterol: 140mg

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