Veal Scaloppini Marsala

Veals can be pricey than other ordinary meat because it comes from carefully chosen meats of calves. This Veal Scaloppini Marsala might not be usually served but this one is a must try!

Could it be as a main dish, something for Christmas or a dinner served during a date with your significant other, this Veal Scaloppini Marsalla can come best on whatever special occasion you want it served. It doesn’t promise much nutrients but that texture and flavors is promising!

Ingredients

• Veal: Extravagant meat should taste good!
• Butter: Perfect to sauté foods such as this meat. Adds more to the taste.
• Canola Oil: It’s light flavor will bring out the natural flavors.
• Marsala Wine: Surprisingly nutty flavor in this veal.
• Garlic: One of the most used flavoring agent. Naturally good!
• Salt and Pepper: Add to taste as desired.

Preparation

1. Using a meat pounder, tenderize the veal meat. Flatten as possible.
2. In a pan over medium heat, heat the oil then let the butter melt. Sauté the whole garlic cloves then add the meat. Let cook until brown each side.
3. Pour in the wine then cover. Lower down the heat then let the veal cook for 5-7 minutes.
4. Remove the garlic. Season with salt and pepper as desired. Serve.

Tips and Variations

• All-Purpose Flour: This recipe mostly come with flour as a thin coating before sautéing the cutlets. It adds texture to the meat.
• Mushroom: You can add sautéed mushroom slices on this Veal Scaloppini Marsala to add to the taste, flavor and volume as well.

Storage

• In the fridge: Once cooked, veal can stay up to 4 days in the fridge. Place this in a sealed container.
• Freeze: You can extend the shelf life of the this Veal Scaloppini Marsala for up to 4 months when frozen. Place in a freezer bag with excess air removed then lay in the freezer.