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- Meat and poultry
Sometimes called veal Marsala, this is the classic Italian dish made with thinly sliced veal scaloppine. Serve with plenty of bread to mop up the sauce.
3 people made this
- 600g veal medallions
- flour for dusting
- 30g butter
- 1 tablespoon extra virgin olive oil
- salt and pepper to taste
- 120ml Marsala wine
- 1 tablespoon cornflour, dissolved in 125ml water
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Pound the veal evenly to about 5mm thick. Pat dry with kitchen paper, then dust with flour on both sides.
- Melt the butter with the olive oil in a large frying pan. As soon as the butter is foamy, add the veal and brown for 3 to 4 minutes per side. Season with salt.
- Remove the veal from the pan and keep warm. Pour in the Marsala and stir to scrape up all of the browned bits from the bottom of the pan. Add the cornflour dissolved in the water, stirring well. Season with salt and pepper, then cook till thickened.
- Return the veal to the pan and cook for 1 minute longer. Remove from heat and serve the scaloppine with Marsala sauce.
Reviews & ratingsAverage global rating:(2)
Reviews in English (1)
As written I have to give this recipe 4 stars. Be sure to get a dry Marsala wine. We added some sliced mushrooms and the dry Marsala and then it becomes 5 star.-01 May 2017
Lidia’s Italian-American Kitchen
Season both sides of the scallopine lightly with salt and pepper. Dredge the scallopine in flour to lightly coat both sides and tap off any excess flour.
Heat the olive oil and 2 tablespoons of the butter in a large, heavy skillet over medium heat the butter is foaming. Add as many of the scallopine as fit without touching and cook until golden brown on the underside, about 3 minutes. Flip and cook until the second side is lightly browned, about 2 minutes. Remove from the pan and repeat with the remaining scallopine, adding more oil to the pan and repeat with the remaining scallopine, adding more oil to the pan if necessary. Remove all scallopine from the pan when browned and drain on paper towels.
Drain the fat from the skillet and return the pan to the heat. Add 2 tablespoons of the remaining butter and, when it is melted, stir in the shallots. Cook, stirring, until wilted, about 3 minutes. Scatter the mushrooms into the pan, season them lightly with salt and pepper and cook until the mushrooms are lightly browned, about 4 minutes. (If the mushrooms begin to give off liquid, you’ll have to wait for that to evaporate before the mushrooms begin to brown.)
Pour in the Marsala, bring it to a boil and cook until the Marsala is slightly syrupy, about 3 minutes.
Add the remaining 4 tablespoons butter and pour in 1 cup chicken stock. Bring to a vigorous boil and season lightly with salt and pepper. Boil until reduced by half, then tuck the scallopine into the sauce. Cook, turning the scallopine in the sauce, until the scallopine are heated through and the sauce is thickened enough to lightly coat them, about 3 minutes. If necessary, add small amounts of chicken stock as necessary to make enough sauce to generously coat the scallopine. Swirl in the parsley and serve on hot plates, dividing the scallopine among the plates and spooning some of the sauce and mushrooms over each serving.
Chicken Scaloppine al Marsala
1. Place the rice flour on a large plate. Coat the chicken in the flour. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon of oil and saute half the chicken for 1 to 2 minutes per side until lightly browned. Remove to a plate and keep warm. Repeat with a second tablespoon of the oil and the remaining chicken.
2. Add the remaining tablespoon oil to the skillet and stir in the mushrooms. Cook for 2 to 3 minutes, until tender. Off heat, add in the marsala and cook for 1 minute, scraping any browned bits from the skillet. Add the broth, salt and pepper. Bring to a simmer and return the chicken and any accumulated juices to skillet. Gently simmer, covered, for 15 minutes.
3. Meanwhile, prepare couscous following package directions, about 15 minutes.
4. Stir butter and parsley into the sauce and serve with the cooked couscous.
Tag Archives: scaloppine di pollo al marsala
Real Italian Cooking is Often Simple, But Not Easy.
Guests and fish both stink after three days – the saying is the same in Italian as in English. But unlike aquatic creatures guests can buy a few more days by cooking a special meal or two. This is in part how a very un-italian family like mine (especially my mom) got its first lessons on how Italians really cook. My Grandfather took a trip to Italy almost every Spring and invited the waiters, cooks, doormen and anyone else he got along with to come stay with him in Milwaukee (which included a few days with us in Madison) when they every travelled through America. Enough did to change us.
Emily, Silvia, and the Scaloppine
I was thinking about this as I was organizing my pictures from the last few months. In a few of them there were some pictures of Linda, my mother-in-law who passed away this Spring. It’s impossible to list the many parts of our daily lives that remind us of her. My first instinct to write about food and how it passes through my life came when I watch her make her famous lasagna and I started taking pictures. I needed to ask her how she made the ragout for it before I could write it and now it’s too late to ask her directly. Italians use recipes at home, but for those dishes that they have made their own they follow more memory, sensation and whims than specific measurements.
Scaloppine di Tacchino Generation Transfer
Other pictures were of this Summer, when Silvia prepared our goodbye dinner for my parents and close family in Madison this summer. Emily helped, keeping her eagle eye on every move her mother made and tucking it always for the next opportunity the same way she learned to make her famous crepes. The main dish was scaloppine di tacchino al marsala. The original version are veal filets flavored with marsala fortified wine (or lemon juice). We usually use turkey or chicken filets.
The choice of entree made the evening a bit more emotional. Linda was famous for her scaloppine and it was one of her favorite things to prepare for us at Sunday lunch in L’Aquila – and Emily’s favorite to eat too.
Marcella Hazan, the author of the first cookbook I ever owned, recently mentioned on Facebook that if you have to follow the rules for French cooking but the apparently simpler Italian recipes require that you develop your own sense of it all. I usually don’t print many recipes, but thanks to time spent in the kitchen with my scaloppine provders and Marcella’s books…..
Turkey Scaloppine with Marsala (Scaloppine di Tacchino al Marsala) loosely adapted from the Veal Scaloppine with Marsala recipe found in Essentials of Classic Italian Cooking, by Marcella Hazan – Silvia goes my memory and adapts the oils to what’s available..
- 4 tablespoon olive oil (in the original it’s a mix of vegetable oil and butter, ingredients more common in the north of Italy)
- 1 pound turkey breast filets
- Flour, spread on a plate
- 1/2 cup dry Marsala wine (if you can’t find Marsala, use dry port in a pinch)
- Black pepper, ground fresh from the mill to taste
Flatten the scaloppini (filets) with a meet pounder, hammering from the center of each piece outwards until each one is evenly thin. Put the oil in a skillet and turn on the heat to medium high.
When the fat is hot, cover both sides of the scaloppine in flour, shake off excess flour, and slip the meat into the pan. Brown them quickly on both sides. Transfer them to a warm plate, and sprinkle with salt (and pepper to taste, we usually do not). If the pan’s too small to do them all at once , do them in batches, but dredge each batch in flour just before slipping the filets into the pan to prevent the flour on them from becoming soggy which would make it impossible to achieve a crisp surface.
Once the filets are ready, turn the heat on to high, add the Marsala, and while it boils down, scrape loose with a wooden spoon all the browning residues on the bottom and sides. Add a touch (tablespoon?) of olive oil and any juices the scaloppine may have shed on the plate. When the juices in the pan are no longer runny and have the density of sauce, turn the heat down to low, return the scaloppine to the pan, and turn them once or twice to baste them with the pan juices. Turn out the entire contents of the pan onto a warm platter and serve at once.
Variation: if you don’t like Marsala, you can always roughly squeeze in a half lemon of juice. Most people here in Italy squeeze a slice of lemon on just before eating, to taste, as with any meat dish.
Pat the scaloppine dry with paper towels and season them with salt and freshly ground black pepper on both sides.
Dredge through flour on both sides, shaking off excess flour. I used Italian flour “improved for frying”, which means that it’s part rice flour. This will absorb less fat. Regular flour will do very well, too.
Heat clarified butter or butter and olive oil in a frying pan. Add the veal and brown quickly over high heat on both sides, 45-60 seconds per side.
Remove the veal from the pan and deglaze with the marsala. Cook over high heat until reduced by half.
Lower the heat and return the veal to the pan, coating it with the sauce on both sides.
Serve immediately on warm plates with the remaining sauce. Buon appetito!
Veal or Chicken Scaloppine Marsala
Scaloppina is the diminutive of the word scaloppa, from the English scallop and it describes a thin slice of meat quickly sautéed and sprinkled with a liquid, usually with alcohol and sometimes adding a vegetable, like mushrooms or peas, and simmered to allow all the ingredients to blend and release their flavors. Usually, Marsala wine is used because this combination blends deliciously and gives this dish an incomparable taste and aroma.
In Sicily, the Scaloppine are also aromatized with lemon instead of Marsala and preferred by some people for its tangy taste and delicate flavor. Lemons grow abundantly in Sicily and are widely used in our cuisine. The lemon juice or the zest is utilized to complement the flavor and taste of salads, drinks, desserts, fish or meat dishes. Scaloppine is a popular dish because it can be prepared in a short time, easily, and with few ingredients. At Joe’s of Avenue U, Scaloppine al Marsala with mushrooms was favored by our customers and was very often served with “arancine e crocché”, a rice ball and a few potato croquettes to resemble a true Sicilian- Palermitano meal.
Scaloppine al marsala (Scalopini Marsala)
The scaloppina (in the plural, scaloppine) and its manifold variations may be the most common secondo in Italian cooking. To me, it is typical of that Italian knack for using a bland main ingredient as a foil for a flavorful sauce. Pasta is the example we all know and love, but in the case of Scalopini Marsala, una fettina di carne, or a slice of meat, serves as the foil instead. Veal is the classic choice, as it has only a very mild flavor of its own. These days, turkey or pork (and, particularly outside Italy, chicken breast) provide less expensive alternatives.
Scalopini Marsala looks very elegant on a serving platter, but it is really very quick and easy to make, as perfect for a weekday supper as it is for an important dinner for company.
- 4 slices of veal, cut from the loin (or pork loin, turkey breast or chicken breast)
- 50g (1/2 stick) of butter, or a combination of butter and oil
- Salt and pepper
- A glassful of dry marsala wine
Take your slices of meat and, placing them between two sheets of waxed paper, give them a good thumping with the back of a heavy skillet—or with a meat pounder, if you have one. This will thin them out even more and break down some of the fiber in the meat, rendering it more tender.
Meanwhile, heat the butter (or butter and oil, or even just oil if you’d rather) in a skillet over medium-high heat. When the foam subsides, add the slices, which you will have very light floured just beforehand. Make sure they are not crowded in the pan or they will not brown properly. (If your skillet is not big enough to hold all the slices at one go, you can proceed in batches.) Sear them for just 30 seconds or so on each side, seasoning well with salt and pepper. They should lightly brown around the edges. Remove the slices to a heated platter and keep warm. (A toaster oven set to ‘warm’ is perfect for this.)
Add the marsala to the pan, scraping up any browned bits from the bottom of the skillet. Let it reduce until it forms a syrupy sauce. Then, turning off the heat, add the slices back to the pan and turn them around to coat well.
Arrange the slices on a warmed platter, pour over any remaining sauce in the skillet, and serve your Scalopini Marsala immediately.
The above recipe will produce a small amount of intensely flavored marsala ‘sauce’, which is just the way I like it. I also like to swirl in a pat of butter off heat, which smooths out the sauce and gives it a nice sheen. If you prefer more sauce—better to ‘fare la scarpetta‘—you can dilute the marsala in a cup or more of broth mixed with a spoonful of flour or corn starch. In this case, simmer the sauce over gentler heat for a minute or two, long enough to thicken, but don’t allow it to reduce very much.
I think it was Marcella Hazan, way back in the 1970’s, who pointed out that veal scaloppine should be sliced against the grain. Unfortunately, American supermarkets don’t seem to have listened. You will still find most veal slices cut with the grain, which means that they will tend to curl and toughen as they cook. Not much that can be done about this. Marcella’s solution—buying a whole veal loin and slicing it yourself—is an effective but prohibitively pricey for most of us. I just whack the heck out of the veal and trim off any filament in hopes that that will do the trick, and I usually get a serviceable result.
If you are using chicken breasts, you should start by slicing off the little ‘extra’ flap of meat on the underside of the breast called the tenderloin, then cut the main part of the breast width-wise into two slices. The operation is easier if you apply gentle pressure on the top of the breast with the palm of one hand while slicing with the other. (NB: Extra-plump breasts you often find these days are thick enough for three slices.) Then proceed to flatten the tenderloin and slices as described in the main recipe.
No matter what meat you use, it’s crucial that the slices be quite thin—remember, the meat is really meant as a foil or vehicle to carry the sauce it is not actually the star of the show.
There are other well-known scaloppini dishes, perhaps the best known being the scaloppine al limone (finished with lemon juice rather than marsala wine). Saltimbocca alla romana, one of the signatory secondi of Roman cookery, is really just a kind of scallopine dish, a bit more elaborate. Some recipes can get quite elaborate, adding ham, cheese, asparagus… And if you stuff and roll your meat slices, you wind up with involtini. But I guess I’m getting ahead of myself I’ll save these subjects for future posts…
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Chicken Scaloppine With Marsala And Mushrooms
Tonight is chicken scaloppine with marsala night! London has been gaining momentum as a global culinary destination for years and isn’t bowing out anytime soon. Take a trip around the city with distinguished food writer and London native Aleksandra Crapanzano as she hunts down some of the best recipes in town, like this hearty chicken dish.
Keep a bottle of Marsala stashed in the back of the cupboard and you will find yourself returning to this speedy recipe every few weeks, never growing weary of it. Jacob likes it with creamy mashed potatoes, and though I’m always loath to argue with creamy mash as an accompaniment, there are also egg noodles, orzo, mushroom ravioli, gnocchi — the choices are many. If I’m in the mood for extra sauce, I simply use more mushrooms and another splash or two of Marsala. Make it as you want to eat it — never a bad rule to cook by.
You can ask your butcher to cut the chicken breasts into scaloppine, or you can do it yourself. It’s really quite easy.
All about Marsala… the wine, not the city
So what exactly is Marsala wine? Well, it’s a fortified wine that originated in the city of (yep, you got it!) Marsala, which can be found in Sicily, naturally. Now, fortified means that it is mixed with brandy or grape spirits, which means they have a higher alcohol content than most wines. As a matter of fact, Marsala wines contain about 15 to 20% alcohol by volume. In comparison to the popular Chianti, which usually has up to 12% alcohol by volume, Marsala is obviously quite stronger and may get you woozy with half the quantity. Other examples of fortified wines are Sherry, Madeira, and Port.
Also, Marsala is not just one kind. It actually comes in different varieties according to color, age, and sweetness. The three colors are gold, amber, and ruby while the three levels of sweetness are dry, semi-sweet, and sweet. The five common age or quality levels are the following:
- Fine (Fino) – 1 year
- Superior (Superiore) – 2 years
- Superior Reserve (Superiore riserva) – 4 years
- Virgin/Solera (Vergine/Soleras) – 5 years
- Virgin Stravecchio/Virgin Reserve (Vergine stravecchio/Vergine riserva) – 10+ years
Marsala wines can also contain an amalgam of fruity, sour, and sweet flavors. Among the most common ones you’ll discern are apricot, brown sugar, tamarind, and vanilla. High-end Marsala wines, however, can also have the following nuances:
- dried fruits
- morello cherry
Another thing you should be aware of regarding Marsala wine is that it’s quite unique that it can be paired with the some of the “hard to match” foods such as chocolate, asparagus, and even brussel sprouts.
Note: When buying Marsala wine for Chicken Marsala, you should probably only get either of these two: Fine (Fino) or Superior (Superiore). These are the types most appropriate for cooking.