Scaloppine al Marsala with Creamy Mushroom Sauce

Ingredients

• 4 veal cutlets (150g each) (5.3 oz) 4 veal cutlets (150g each) (5.3 oz)
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 shallot, finely chopped 1 shallot, finely chopped
• 8 ounces (225g) cremini mushrooms, sliced 8 ounces (225g) cremini mushrooms, sliced
• 1/2 cup (120ml) Marsala wine 1/2 cup (120ml) Marsala wine
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 26g (12g saturated)
• Carbohydrates: 12g (3g sugars)
• Protein: 32g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a shallow dish, combine the flour, salt, and pepper. Dredge the veal cutlets in the flour mixture, shaking off any excess.
2. 2.
   In a large skillet, melt the butter and olive oil over medium-high heat. Add the veal cutlets and cook for 2-3 minutes on each side, until golden brown. Remove the cutlets from the skillet and set aside.
3. 3.
   In the same skillet, add the shallot and mushrooms. Sauté until the mushrooms are golden brown and the shallot is translucent.
4. 4.
   Pour in the Marsala wine and cook for 2 minutes, allowing the alcohol to evaporate.
5. 5.
   Add the chicken broth and bring to a simmer. Cook for 5 minutes, allowing the flavors to meld together.
6. 6.
   Stir in the heavy cream and simmer for an additional 2 minutes, until the sauce thickens slightly.
7. 7.
   Return the veal cutlets to the skillet and cook for another 2 minutes, allowing them to absorb the flavors of the sauce.
8. 8.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Veal cutlets — Pound the veal cutlets gently with a meat mallet to ensure they are evenly thin for quick and even cooking.
• Marsala wine — Use a good quality Marsala wine for the best flavor. If you prefer a sweeter sauce, opt for a sweet Marsala wine variety.

Tips & Tricks

• For a lighter version, you can substitute chicken breast for veal cutlets.
• If you don't have Marsala wine, you can use a dry white wine as a substitute.
• To make the dish more aromatic, add a pinch of dried thyme or rosemary to the mushroom sauce.
• Serve the Scaloppine al Marsala with a side of creamy mashed potatoes or buttered noodles to soak up the delicious sauce.
• For a touch of freshness, squeeze a bit of lemon juice over the dish just before serving.

Serving advice

Serve the Scaloppine al Marsala hot, with a generous ladle of the creamy mushroom sauce over the veal cutlets. Garnish with freshly chopped parsley for a pop of color.

Presentation advice

Arrange the veal cutlets on a serving platter and pour the creamy mushroom sauce over them. Sprinkle with chopped parsley for an elegant touch. Serve with a side of mashed potatoes or buttered noodles and a vibrant green salad.