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.
- 2-2½ lb veal, cut from the top round of the leg
- All purpose flour
- 6 Tbsp sweet butter
- 2 Tbsp olive oil
- 4 slices of prosciutto, diced
- 1 garlic clove, mashed
- 1 tsp crumbled dried rosemary
- ½ tsp salt
- ⅓ tsp freshly ground black pepper
- 6 Tbsp Marsala or sherry
- 2 cups tiny French peas
- 8 fresh parsley sprigs, leaves only, chopped fine
- Slice the veal into cutlets, pound them thin, and sprinkle with flour on both sides. Shake off any excess flour.
- 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.
- 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.
- Taste for salt and pepper and adjust if need be.
- Place cutlets on a warmed platter and spoon sauce over top. Serve with seasonal salad.