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

Recent Catholic Commentary

Wanted: a balanced Catholic perspective on immigration 0 hours ago
Renewal with God before Us: Christ Determines All 16 hours ago
Sons of Dominic Prepare for Family Synod July 29
Dominican theologians assess proposals for divorced and remarried July 29
The ‘Pope Francis effect’—changing the way the world sees the papacy July 29

Top Catholic News

Most Important Stories of the Last 30 Days
New management, new changes coming for reformed Vatican bank CWN - July 8
Sweeping reforms to Vatican's media, financial operations CWN - July 9
‘Even Genghis Khan didn’t do this’: Mosul emptied of Christians CWN - July 21