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
- 4 veal scaloppine
- 1/2 cup Marsala wine
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- 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.
- Season both sides of the veal scaloppine with salt and pepper. This will enhance the flavor of the meat.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Allow the oil to get hot but not smoking.
- 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.
- 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.
- Once cooked, remove the veal scaloppine from the skillet and set aside on a plate, keeping it warm.
- 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.
- Allow the Marsala wine to simmer for about 2-3 minutes, reducing it slightly.
- 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.
- 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.
- 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.
- Once everything is well combined and heated, taste the sauce and adjust seasoning with additional salt and pepper if necessary.
- 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
- Choose the Right Cut: Select thin, evenly-cut veal scaloppine to ensure uniform cooking and maximum tenderness.
- Temperature Matters: Use a medium-high heat to achieve that beautiful golden-brown crust without burning the meat.
- Don't Overcrowd: Cook the veal in batches if necessary to maintain proper heat and prevent steaming instead of browning.
- Let the Meat Rest: After cooking, let the veal rest briefly to retain its juices and ensure maximum flavor.
- 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.
- Cream Sauce Consistency: Simmer the sauce gently to prevent separation and achieve a smooth, luxurious texture.
- 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