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X Italian Meat Dishes
Scaloppine al Marsala (floured veal cutlets with Marsala and chicken stock)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Pieces of veal, 2 inches square
Flour for coating
Pepper and salt
A tablespoonful of Marsala for every four scaloppine
A teaspoonful of chicken stock for each tablespoonful of Marsala


"The combination of thin, crisply fried pieces of veal with Marsala is an experiment well worth trying. Scaloppine, known sometimes by the name of 'piccate', are much smaller than escalopes; they are cut very thin and should not be much more than 2 inches square. Three or four per person is the usual allowance. Beat your scaloppine flat, and flour them with flour that has been seasoned with pepper and salt. In a frying pan large enough to accommodate them, if possible, in one layer, heat a fairly generous knob of butter, and when it is really hot, brown the scaloppine very quickly on each side. While they are still in the pan, add about a tablespoonful of Marsala for every four scaloppine, and bring to a bubbling boil; add a teaspoonful of chicken stock for each tablespoonful of Marsala ; stir well, and allow to cook for a few moments under a lower heat. Remember that one essential of this dish is QUICK cooking; altogether the process should take under ten minutes. Serve very hot."


This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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