Veal Scaloppine

Veal Scaloppine
From Marcella Hazan’s Essentials of Classic Italian Cooking

Our love affair with Marcella Hazan continues.  We have been meaning to try our hand at some of the more expensive and exotic meat cuts, but didn’t want to waste our money by screwing it up.  So we put our faith in good old Marcella and we weren’t disappointed.

She never fails to make us feel so much more Italian than we really are.  Her veal recipe is super simple, but she puts HUGE emphasis on the quality and cut of the veal, which is really the only non-pantry ingredient in this recipe.  She states that the veal MUST be top round.  No other cut will do.  Go to a real butcher for this, if at all possible.  Then she discusses the preparation of the veal into the scaloppine cut.  If you go to a real butcher, it is likely they can do this for you if you ask.  Whenever I imagine asking butchers for extra stuff I conjure up the image of Ina Garten in her Hamptons foodie haunts asking her bestie butcher to cater to her every whim.  But as it turns out, regular Joes (or regular Johns…since it’s my husband that actually ran this errand) can get special things from their butcher too.  So definitely ask, it can’t hurt.  If they can’t scaloppine it for you, or you don’t trust them to do it right, Google or You Tube the right way to do it yourself.  Marcella didn’t make it sound hard, but she did make it sound like it had to be done right.


  • 2 Tbsp vegetable oil
  • 2 Tbsp unsalted butter, divided
  • 1 lb top round veal, scaloppine
  • flour, spread on a plate
  • salt and pepper, to taste
  • 1/2 cup dry Marsala wine (seriously, find DRY! sweet won’t work!)


  1. Place oil and 1 Tbsp butter in a cold skillet, and turn heat to medium high.
  2. When fat is hot, dredge the scaloppine one by one in flour, dropping them in the pan as you go.  She makes it really clear that you should not dredge any of them in advance, or the flour will get moist and fail to create a crispy edge.  Also, don’t allow any of them to overlap in the pan.  Do batches.
  3. Each scaloppine should cook for approximately 30 seconds per side.  Adjust the cooking time based on thickness of the pieces (the thinner ones ended up being the tastiest, FYI).  As the pieces are finished, move them to a plate.  Season to taste with salt and pepper.
  4. Once all scaloppine have been cooked, turn heat to high and add Marsala and remaining 1 Tbsp butter.  Be sure to scrape all the good bits off the bottom of the pan as you pour the wine in.
  5. Cook sauce down until it looks, well, saucy.  This took us about 8 minutes.
  6. Turn heat to low and return scaloppine to pan to mix with sauce and reheat a little.
  7. Plate, serve, eat!!!

Serves 4.

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