Veal Marsala........Scallopini

Veal Marsala,  Classic

Scaloppine (plural and diminutive of scaloppa – a small scallop, i.e., a thinly sliced cut of meat) (in English usage scaloppini; sometimes scallopini) is an Italian dish consisting of thinly sliced meat (most often veal,) that is dredged in wheat flour, sautéed, then heated and served with a sauce;

Veal scaloppini dishes are the quintessential (fork tender) Italian dishes that one orders in a restaurant (because you know you can’t make them as well at home).  Admit it, Isn’t that true. 

So why can’t you make them at home?  Oh, because they will turn out tough……..that’s probably your answer.  Well, fear not.  All you have to do is know the secret.  Then you can prepare scaloppini dishes like Veal Picatta, Veal Milanese,  or Veal Parmesan just like a pro.   Now the secret…………….it’s cooking time. 

To prepare perfect fork tender scaloppini, first you have to choose the right kind of veal. Veal should be from a calf up to 12 weeks old. The meat should be creamy to light pink.  The darker, the older and tougher the meat   Top round that is thinly sliced across the grain of the muscle is preferred.  The meat also needs to be lightly pounded to flatten and tenderize it. Your butcher can do this for you, but even a butcher can’t cut and tenderize your scaloppini if it’s not the right cut.  

Now that you have the meat.  It’s time to get all your “ducks in a row “  BEFORE you start cooking.  This is called “Mise en place”  a French word (pronounced miz a plas)  it means “everything in it’s place”. Since the cooking time is only a couple minutes, you will need to be organized.  So have all the ingredients cut up, and ready to use.

Now here’s the secret…..lightly season the veal, then lightly dredge them in flour, and quickly place them in the hot pan……….for only two minutes….then flip them over.  Yes, they will look a little under cooked. Not to worry,  do another minute on the other side and transfer them to a warm plate.    Now,  you can return to making the sauce in the pan, and finally slide them back in the pan for a final warming and serve them immediately….and that’s the trick……you friends will say MY MY… HOW TENDER…..LIKE BUTTA…….how did you do this?  Now here’s the recipe………….

Scaloppini  alla Marsala

4 veal scaloppini  (pound with heavy flat mallet)  1. Lightly salt/pepper veal

¾  cup flour                                                                2. Dredge in flour

1 cup sliced wild mushrooms                              3. Quickly brown veal 2 minutes

¼ – ½ cup chopped shallots                                4. Move veal to plate

5-6 TBS unsalted butter                                          5. Add shallots & mushrooms, saute

3- TBS olive oil                                                      6. Add wine/stock (lower the heat)

½ cup Marsala wine                                                7.  Add butter & thyme (off heat)

Fresh thyme leaves                                   8.Return veal to pan…..serve on platter

¼ cup stock

Sea salt/fresh ground black pepper              

 Anoint with oil, dust with parmesan, & parsley

Chuck & Doug on Who's in the Kitchen set

About the Author  Part time chef  Doug Cordier, is a food writer, TV cook,       Certified Ergonomic Consultant and business man. Doug is the owner of Cascom Group Travel and has been teaching corporate and Italian cooking classes for twenty years. For more foodie thoughts and recipes, try www.cookingwithcordier.com