Veal Scaloppine alla Marsala

This is the last one of my favorite Italian veal dishes. Although not as well known as some of the other ones, it is still a savory dish. When visiting the Piedmonte region in northern Italy I was a guest of a vintner and his wife. This is the veal dish she prepared.



  1. Slice the veal into cutlets, pound them thin, and sprinkle with flour on both sides. Shake off any excess flour.
  2. Place butter and olive oil in a large sauté skillet on medium heat. Add the veal slices and prosciutto, sauté for 3 minutes, then turn and add garlic, rosemary, salt and pepper. Cook for 2 minutes.
  3. Add the wine, cover, and sauté for 3 minutes. Discard bits of garlic. In a small pan of water warm the peas, but do not boil; drain well just before adding to the sauté skillet. Uncover the skillet, add peas and parsley, and cook for 5-6 minutes longer.
  4. Taste for salt and pepper and adjust if need be.
  5. Place cutlets on a warmed platter and spoon sauce over top. Serve with seasonal salad.

Serves: 4

Wine Pairing

Esser® Vineyards  Chardonnay

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