Veal Scaloppine with Marsala and Wilted Spinach

Name: Veal Scaloppine with Marsala and Wilted Spinach
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces veal scaloppine (about 150g each, pounded to 1/4 inch thickness); 1/2 cup all-purpose flour (for dredging); 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 cup Marsala wine (sweet or dry); 1 cup chicken stock; 1 teaspoon fresh thyme leaves; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 2 cloves garlic (thinly sliced); 300 grams baby spinach (washed and dried); 1/4 teaspoon salt; 1/4 teaspoon black pepper

40 min 4 servings Medium

All Recipes

Tender veal scaloppine in a rich Marsala sauce served with wilted spinach.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Medium

Veal Scaloppine with Marsala and Wilted Spinach is a classic dish that combines the delicate flavours of tender veal with the rich, slightly sweet Marsala wine sauce. Originating from Italy, this dish has become a favourite in many homes due to its simplicity and the elegance it brings to the table. The thin, tender slices of veal are quickly sautéed and paired with a luxurious Marsala sauce that enhances the meat's natural flavour. Accompanied by wilted spinach, this dish not only delivers in taste but also in nutritional value, making it a wholesome meal for any occasion.

Ingredients

Servings

For the Veal and Sauce

For the Wilted Spinach

Instructions

Prepare the veal

Place the veal scaloppine between two sheets of plastic wrap and pound to 1/4 inch thickness.

Pro tip: Pounding the veal ensures even cooking and tenderness.

Dredge veal in flour

Spread the flour on a plate. Season the veal with salt and pepper, then dredge in the flour, shaking off excess.

Cook the veal

In a large skillet, heat olive oil and butter over medium-high heat. Cook the veal in batches for 2-3 minutes on each side until golden brown. Remove and set aside.

Pro tip: Do not overcrowd the pan to maintain the heat and achieve a good sear.

Prepare the Marsala sauce

In the same skillet, add Marsala wine and bring to a boil. Scrape up any browned bits from the bottom of the pan. Add chicken stock and thyme, simmer for 5 minutes until slightly thickened.

Pro tip: Use a wooden spoon to scrape the pan for maximum flavour.

Return veal to the skillet

Return the veal to the pan and simmer in the sauce for another 5 minutes until heated through.

Pro tip: Ensure the internal temperature of the veal reaches 160°F / 71°C.

Wilt the spinach

In a separate pan, heat olive oil over medium heat. Add garlic and sauté until fragrant. Add spinach, salt, and pepper, and cook until just wilted.

Pro tip: Spinach wilts quickly; avoid overcooking to keep its colour.

Serve

Serve the veal scaloppine with Marsala sauce drizzled on top and accompanied by wilted spinach.

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Tips & Tricks

<ul><li>Pound the veal evenly to ensure even cooking and tenderness.</li><li>Use a good quality Marsala wine for the best flavour.</li><li>Cook the spinach just until wilted to retain its vibrant colour.</li></ul>

Serving Suggestions

Serve these veal scaloppine with a side of garlic mashed potatoes or a light pasta to soak up the delicious Marsala sauce. A crisp white wine, such as Pinot Grigio, pairs beautifully with the dish, enhancing the rich flavours of the veal and Marsala. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to maintain the tenderness of the veal.