Scaloppine al Marsala
===================== 2026-01-06 *


Inspired by: Scaloppine al Marsala

Comment: Can be made with veal, chicken, turkey or pork. Marsala can be replaced with Madeira or Port.
To flatten the meat (if needed), place it between 2 sheets of parchment paper or cling film with a few drops of water, so that the meat slides more easily, and tap with the flat side of the hammer.
In the case of the veal, cook it only very briefly, we're NOT trying to brown it.
In any case, we don't want to burn the flour.
Normally, there is no need to add stock, the Marsala is enough.

4 people

Ingredients:
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8 small slices of meat (see text) 600 g max.
2 dl dry Marsala (or Port or Madeira)
1 to 1.5 dl chicken broth (depending on how much sauce is desired)
Butter
EVOO
flour
S + P


Preparation:
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Flatten the meat if necessary.
Lightly salt and flour the slices of meat, without excess.

In a skillet, melt the butter with a little EVOO.

Quickly cook the meat on both sides and set aside (if possible keep warm) - ideally all the meat should be cooked in one batch.

Deglaze with Marsala, reduce.
(Add the broth and heat.)

Return the meat to the pan, and reheat, stirring to loosen the flour and thicken the sauce (but do not cook the meat any more - case of the veal).
Season with pepper, check the salt. As an option, slowly melt a knob of butter in the sauce.