About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Stinco - Braised Whole Veal Shank, Trieste Style | Main | Veal Scaloppine with Marsala and Cream »

Veal Scaloppine with Marsala

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It's my turn to move on to veal. This recipe is another very simple recipe, with few ingredients-vegetable oil, butter, veal, flour, salt, pepper, and Marsala wine. In the Fundamentals chapter of her book, Marcella discusses Veal Scaloppine. She says the problem is finding a butcher who knows how to cut it properly. So she prefers to buy a solid piece of meat, a top round, and cut and pound it yourself. I bought the veal top round, and followed her directions for slicing the meat across the grain, then pounding it thin so it will cook quickly and evenly. I don't know if I did it perfectly, but it seemed to work nicely.

So back to the recipe. You heat butter and oil in a skillet. When hot, you dredge both sides of the scaloppine in flour, shake off the excess, and place in the skillet. Brown about 30 seconds on each side. Remove from pan, sprinkle with salt and pepper, and continue cooking pieces until all of the meat is cooked.

You then turn the heat to high, add Marsala wine, and deglaze the pan. Add a little butter, and place the scaloppine back in the skillet. Turn them a couple of times to coat them with the sauce, and that's it-they're ready to enjoy.

I served mine with a green salad, and a celery risotto. Very quick, and very delicious.

Comments (6)

David:

Looks very tasty.

You didn't have any problems getting the Marsala wine? Here in Oz I can only get one type which is produced locally and it seems to be sweet and unpleasant when used in this way.

Does anyone know if there is another name for Marsala or brand that I should be looking out for? I always get directed to the local brand when I make inquiries in a bottle shop. I have not been able to find it online for delivery.

The cuts of veal I buy are thinner than this. I think I will have to buy the top round myself also.

A. Richard Bunn:

While this looks good, my take is that the scaloppini could have been a bit thinner and not so much flour. When I have eaten this dish as well as Veal Piccata, there is only a slight amount of flour to help with the browning...but the secret is in the sauce!
Let's hear what Marcella has to say.

Richard- My veal pictures do make the veal look quite thik, but they weren't. I actually had trouble with some because I cut them so thin. I think I most likely photographed the thickest ones to get a prettier picture.

Marcella Hazan:

Pounding, while it is the appropriate culinary term, does not accurately describe the action. Stretching would be closer to it. As the pounder comes down and makes contact with the meat, you must immediately slide it forward while maintaining pressure on the slice of meat. You are stretching the fibers, not beating them down. If you are just literally pounding, your scaloppine will be thick, as in the photo. They need very little flour, dredge them airily, and shake off vigorously.

Marsala is not a grape, but it is a controlled wine name, like Beaujolais or Bourgogne or Bordeaux or Chianti, etc. It is a maderized wine, like sherry. It's surprising that it is not available in Australia. We are not familiar with Australian sherries. If you can find a decent Amontillado sherry, that may be okay, although it cannot duplicate the aromas of the Marsala.

Marcella Hazan:

Pounding, while it is the appropriate culinary term, does not accurately describe the action. Stretching would be closer to it. As the pounder comes down and makes contact with the meat, you must immediately slide it forward while maintaining pressure on the slice of meat. You are stretching the fibers, not beating them down. If you are just literally pounding, your scaloppine will be thick, as in the photo. They need very little flour, dredge them airily, and shake off vigorously.

Marsala is not a grape, but it is a controlled wine name, like Beaujolais or Bourgogne or Bordeaux or Chianti, etc. It is a maderized wine, like sherry. It's surprising that it is not available in Australia. We are not familiar with Australian sherries. If you can find a decent Amontillado sherry, that may be okay, although it cannot duplicate the aromas of the Marsala.

David:

Thank you Marcella. I will keep looking.
David

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The previous post in this blog was Stinco - Braised Whole Veal Shank, Trieste Style.

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