Slovenian-style Marsala Scaloppine

Ingredients

In this Slovenian adaptation of Scaloppine al Marsala, we incorporate the traditional flavors of Slovenia to create a unique twist on the classic Italian dish. While the original recipe uses veal, we can substitute it with pork or chicken, which are more commonly used in Slovenian cuisine. Additionally, we enhance the dish by adding mushrooms and onions to the Marsala wine sauce, giving it a richer and heartier flavor. We alse have the original recipe for Scaloppine al Marsala, so you can check it out.

• 4 pork or chicken cutlets (150g each) (5.3 oz) 4 pork or chicken 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 (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 1/2 cup (120ml) Marsala wine 1/2 cup (120ml) Marsala wine
• 1/2 cup (120ml) chicken or vegetable broth 1/2 cup (120ml) chicken or vegetable broth
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 28g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a shallow dish, combine the flour, salt, and pepper. Dredge the pork or chicken cutlets in the flour mixture, shaking off any excess.
2. 2.
   In a large skillet, heat the olive oil over medium-high heat. Add the cutlets and cook until golden brown on both sides, about 3-4 minutes per side. Remove the cutlets from the skillet and set aside.
3. 3.
   In the same skillet, add the sliced onion and mushrooms. Sauté until the vegetables are softened and lightly browned, about 5 minutes.
4. 4.
   Pour in the Marsala wine and chicken or vegetable broth. Bring to a simmer and cook for 2 minutes, allowing the alcohol to evaporate.
5. 5.
   Return the pork or chicken cutlets to the skillet and simmer in the sauce for an additional 5 minutes, or until the cutlets are cooked through.
6. 6.
   Stir in the butter until melted and well combined with the sauce.
7. 7.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Pork or chicken cutlets — Pound the cutlets gently with a meat mallet to ensure even thickness for quick and uniform cooking.
• Marsala wine — Use a good quality Marsala wine for the best flavor. If unavailable, you can substitute it with a dry sherry or Madeira wine.
• Mushrooms — Clean the mushrooms with a damp cloth or paper towel to remove any dirt before slicing.

Tips & Tricks

• For a richer sauce, you can add a splash of cream or sour cream at the end.
• If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of water and add it to the skillet during the last few minutes of cooking.
• Serve the scaloppine with a side of creamy mashed potatoes or buttered noodles to soak up the delicious sauce.
• Feel free to add a sprinkle of grated Parmesan cheese on top for an extra touch of flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Slovenian-style Marsala Scaloppine hot, garnished with fresh parsley. Accompany it with a side of creamy mashed potatoes or buttered noodles to complement the flavors of the dish.

Presentation advice

Arrange the scaloppine on a serving platter, spooning the Marsala wine sauce over the top. Garnish with a sprinkle of fresh parsley for a pop of color. Serve alongside a generous portion of creamy mashed potatoes or buttered noodles.