Click here to advertise on CatholicCulture.org

Catholic Recipe: Scaloppine al Marsala

    INGREDIENTS

  • 1-1/2 pounds veal cutlet
  • salt and pepper
  • flour
  • 2 Tablespoons butter
  • 1/2 cup marsala wine
  • 2 Tablespoons stock
  • Details

  • Prep Time: 1 hour
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Italy

Sautéed medallions of veal in marsala wine, butter and seasoning. This is an appropriate dish in Italy for the Feast of the Assumption, August 15.

DIRECTIONS

Have veal cut as thin as possible and then give it an additional pounding. Cut into serving pieces, salt and pepper, and dust lightly with flour. Melt the butter and brown the pieces quickly on both sides over a quick fire. When brown, add the Marsala and cook a few seconds more. Place on a warm platter, scrape the juices in the pan together with the stock and pour over the meat.

Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
Subscribe for free
Click here to advertise on CatholicCulture.org
Shop Amazon

Recent Catholic Commentary

Insights on the enigma that is Pope Francis March 27
Our Most Characteristic Vice? March 27
Recognizing the Noonday Devil March 27
Patricia Jannuzzi on gay activists: And the real problem is? March 27
Surrogate parenthood = exploitation of desperate women March 27

Top Catholic News

Most Important Stories of the Last 30 Days
Pope announces Jubilee: a Year of Mercy CWN - March 13