Some dishes are so simple you don’t really need a recipe to make them. But that doesn’t mean they’re not delicious. Italian cuisine is full of such recipes. This one takes less than five minutes to prepare and is a classic recipe that you can find in restaurants all over Italy (and in fact, in Italian restaurants all over the world).
Veal scaloppine are quickly browned, the pan is deglazed with marsala (a fortified wine from Sicily), and the scaloppine are returned to the pan briefly to finish cooking them and coat them with the sauce. That’s all, and it’s remarkably good for such a simple recipe. Here’s how to do it.
2 veal scaloppine of about 100-125 grams (4 oz) each, pounded thin by your butcher
80 ml (1/3 cup) dry marsala
salt and freshly ground black pepper
2 Tbsp clarified butter or a 1 Tbsp butter and 1 Tbsp olive oil
Dredge through flour on both sides, shaking off excess flour. I used Italian flour “improved for frying”, which means that it’s part rice flour. This will absorb less fat. Regular flour will do very well, too.