Veal Scaloppini; not unlike its cousin Veal Marsala, is firmly based around the decidedly aromatic relatively high alcohol content Marsala wine that is so widely used throughout French and Italian cooking. Available in sweet or dry varieties Marsala wine is a fortified wine produced in the grape growing regions located in and around the Sicilian town of Marsala.

Due to its uniqueness, substituting another wine in lieu of Marsala wine may produce a fantastic dish but it just wouldn’t be the same. This should come as no great surprise since all aromatic products each have their own unique blend and chemical composition. This is reflected in the taste of all dishes made using them. So let’s get into the nitty-gritty of how to make this recipe. First up are the ingredients.

Ingredients

• 1 Kg (2.2 pounds) of Thin Veal
• ½ Cup each of Marsala Wine and Beef Stock
• 4 Tablespoons of Butter
• Flour for Dusting the Meat
• Salt and Pepper to Taste
• Egg Noodles
• Parsley

Preparation

1. Cut or purchase the veal cut into ¼ inch thick cutlets
2. Flatten the veal and then cut into 4 inch squares
3. Cook the egg noodles
4. Medium fine chop the parsley

Cooking

1. Preheat cast iron or nonstick fry pan or wok
2. Add and melt the butter
3. Once the butter has melted immediately add the veal. Quickly brown the veal.
4. Once the veal has been browned add the broth a little at a time stirring as you do so
5. Add salt and pepper then sift a little flour over the meat
6. When the flour is browned, turn veal pieces over and repeat process
7. Add the Marsala wine, cover immediately and simmer for about 5 minutes
8. Once ready serve hot over egg noodles with some parsley sprinkled over the top
9. Sprinkle with parsley and serve hot over egg noodles