Marsala escalopes

Ingredients

• 800 gthin slices of veal topside or silverside
• 1 glassMarsala
• 1onion
• as neededplain flour
• 500 gpotatoes
• to tasteextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Flatten and flour

   Place the veal slices between two sheets of baking paper and gently pound them thinner, then coat them in flour.

2. 2

   Chop the onion

   Peel and wash the onion, dry it, then chop it finely.

3. 3

   Brown the veal

   Cook the onion gently in olive oil for 5 minutes. Add the veal slices and cook for 5 minutes.

4. 4

   Season and cover

   Season the veal with salt and cover the pan with a lid.

5. 5

   Add the Marsala

   Once the liquid released by the meat has evaporated, pour in 1 glass of Marsala and let it reduce for 1–2 minutes.

6. 6

   Cook the meat

   Add a little water and cook for 10 minutes.

7. 7

   Prepare the potatoes

   Meanwhile, peel and wash the potatoes, then cut them into small pieces.

8. 8

   Add the potatoes

   Halfway through cooking, add the potatoes to the meat, adjust the salt and continue cooking until done.

9. 9

   Finish cooking

   Allow approximately 15–20 minutes for the potatoes and meat to finish cooking.

10. 10

    Serve the escalopes

    When everything is cooked, transfer the Marsala escalopes to a serving dish and serve.

What are Marsala escalopes?

Escalopes are thin slices of meat, quickly cooked and often served with a pan sauce. This Italian home-cooking version uses Marsala instead of the white wine found in a more familiar style.

The wine brings a rounded sweetness, while onion builds a savoury base. Potatoes cook alongside the veal, soaking up the sauce as they soften.

Nutrition and macros by portion

The nutrition label shows one serving as written: 530 calories, 45g protein, 44g carbs, 19g fat.

The veal supplies most of the protein, while the potatoes and flour contribute most of the carbohydrates. Olive oil and the meat provide much of the fat; serving with green vegetables or salad can round out the plate without adding another rich component.

Choosing the veal

Thin slices: topside or silverside are suitable cuts for this dish. Pounding the slices between baking paper helps make their thickness more even.

Flour coating: dust the meat lightly, then shake off excess. A thin coating helps the sauce cling without leaving a heavy layer.

Building the sauce

Onion base: cook the finely chopped onion over low heat for the full 5 minutes so it softens without browning too quickly.

Marsala: add it after the liquid released by the veal has evaporated, then allow 1–2 minutes for it to reduce. A little water follows to keep the meat cooking in the pan.

Getting the timing right

Veal first: brown the meat with the onion for 5 minutes, then cover it after seasoning. The recipe adds the potatoes halfway through the cooking.

Potato finish: cut the potatoes into small, even pieces so they cook through in the stated 15–20 minutes. Check that they are tender before serving.

Checking texture and doneness

Tender veal: thin slices cook quickly, so avoid extending the cooking beyond what is needed to finish the potatoes. The meat should be cooked through but still delicate.

Soft potatoes: test a piece with the tip of a knife; it should yield easily. The sauce should be savoury and glossy rather than watery.

Serving the dish

Serve the escalopes straight from the pan, with the potatoes and sauce spooned over the top. A green salad or simply cooked green vegetables make a fresh contrast.

Bread is also handy for the Marsala sauce. Bring the serving dish to the table while the potatoes are hot and creamy.

Recipe notes & tips

• Pound the veal gently so the thin slices stay intact.
• Use a low heat for the onion to soften it without scorching.
• Shake excess flour from each slice before it goes into the pan.
• Cut the potatoes into similarly sized pieces for even cooking.
• Taste the sauce before serving and adjust the seasoning as needed.

Variations

• Add mushrooms: cook sliced mushrooms with the onion for an earthy addition.
• Use chicken: replace the veal with thin chicken breast escalopes and check they are cooked through.
• Add sage: simmer a few sage leaves in the sauce for a herbal note.
• Finish with parsley: scatter chopped parsley over the dish just before serving.
• Choose dry Marsala: use a drier style if you prefer a less sweet sauce.

Common mistakes to avoid

• Over-flouring the veal: shake off the excess so the sauce does not become pasty.
• Browning the onion too fast: keep the heat low and give it the full 5 minutes to soften.
• Adding Marsala too early: wait until the liquid from the meat has evaporated before pouring it in.
• Cutting uneven potatoes: make the pieces similar in size so they finish cooking together.
• Serving potatoes undercooked: test a piece with a knife and continue cooking until tender.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently in a covered pan with a splash of water until piping hot throughout; the potatoes may soften further.

Frequently asked questions