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Veal Scaloppine with Mushrooms, Marsala and Thyme: Scaloppine alla Marsala Recipe

Veal Scaloppine with Mushrooms, Marsala and Thyme: Scaloppine alla Marsala

Recipe courtesy "Molto Italiano: Simple Italian Recipes for Cooking at Home" by Mario Batali, Harper Collins, 2005

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on October 19, 2009

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    this recipe is as straight ahead as it gets ... simple, easy, versatile and you control the flavors the whole way ... I added saute sweetbreads and a little fresh thyme, then topped it with a little crispy pancetta just for fun ... opened a couple bottles of Pinot Noir and called it a dinner party. Sweetbreads and Veal ... no one ever admits to liking either until they taste it at your house - then it's their new favorite thing!

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  • on March 04, 2009

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    I don't know, I just thought it was bland. There was a depth of flavor that was just completely lacking. I also thought there wasn't enough sauce, so you might want to double the marsala/butter quotient at the end.

    I won't make this one again...

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  • on May 28, 2008

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    This recipe was so easy and it tasted better than most veal meals I get at an Italian restaurant! Great one to impress the boss or friends!

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  • on April 16, 2008

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    This is a classic and delicious too. I use chicken or turkey cutlets because I don't believe in using veal (cruelty issues. The third reviewer down..I know which recipe he is looking for; it is Veal Cutlets with Sage, Roman Style.. that is the one you saw demonstrated and it is another recipe.

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  • on March 24, 2008

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    My husband made this entree for my 50th birthday celebration. I was craving veal and this recipe was AWESOME and relatively simple to prepare. We could not find oyster mushrooms in our local market...regular white mushrooms worked just fine. We also used a good quality sweet Marsala. My husband paired this with gnocchi tossed with olive oil and an herb blend called Tucsan Sunset, along with a salad (hearts of romaine with walnuts, shaved parmesan cheese, walnuts, and a parmesan roasted garlic vinaigrette dressing. We are heading back to butcher for more veal to store in our freezer so we can made this again soon. It was a WOW!

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  • on April 18, 2007

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    My family of 6 (from ages 11-1 insisted they did not like veal...Even my husband said he didn't...when he finished this meal he said it was his new favorite. Even the baby had a second helping...so did my 8 year old.

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  • on August 01, 2006

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    I tried this recipe mainly for my husband since I'm not a huge veal fan. This recipe converted me. It's a keeper for sure.

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  • on July 26, 2006

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    Made this for the family I work for and they loved it. It is easily reheated in the oven (low tempwhile preparing the rest of the meal. I added a finely sliced shallot to the sauce and it really added to the flavor of the whole meal!

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  • on February 28, 2006

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    Very easy to make and good tasting. I have also subsituted pork tenderloin sliced and pounded. This was excellent also.

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  • on February 24, 2006

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    Excellent. Will do again.

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