Quick and easy Veal: Scaloppine al Marsala. A classical Italian!






  • 12 scallopine of veal
  • 20 – 30g of butter
  • 150g marsala
  • 100g milk or cream
  • Flour salt pepper
  • 2 spoons of extra virgin olive oil
  • Stock





  • Flour the scaloppine.
  • Place the 20g of butter and the oil on a frying pan and saute very quickly the scaloppine.
  • Remove it from the pan salt and pepper it.
  • Discard all the fat in the pan and add the remaining 30g of butter and the marsala.
  • Let it boil for couple of minutes making a deglasse.
  • Add slowly the hot cream, stock, stirring it all the time.
  • Once reaches a creamy consistency, place the scallopine back to the pan and let it absorb all flavours.