Marsala Scaloppine

Marsala Scaloppine

Veal cutlets with Marsala wine.

Marsala wine has been made for centuries in the Sicilian port of Marsala. The name comes from the Arabic « Marsh-allah», which roughly means «port of God». This fortified wine was discovered at the end of the 18th century by an Englishman, who saw its potential to compete with already known Spanish and Portuguese sherries and Madeira wines. Admiral Nelson, and the British fleet, became so fond of Marsala that after their success at Trafalgar, Marsala became known across the British empire as the «Victory Wine».

2 servings
Preparation 5 min
Cooking 10 min

270 calories per serving 


300 g veal cutlets, thinly sliced    
2 tbsp white flour (all purpose)   16 g
1/4 cup Marsala wine, or Port wine   65 mL
2 tbsp butter, unsalted   28 g
1/2 tbsp canola oil   8 mL
1 clove garlic    
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

For good results, have the veal sliced very thin, i.e. less than 3 mm. If possible, choose «milk-fed veal» which is much younger and more tender than the grain-fed one.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.


  1. Flatten and tenderize the cutlets using a meat pounder. Make a few shallow cuts around the outside edge to avoid curling during cooking. Coat them with the flour and shake off the excess.
  2. Heat the butter and oil in a pan over medium heat, taking care not to let them burn. Add the whole garlic cloves, sauté 1-2 min, then add the cutlets, and brown each side for about 1 min.
  3. Pour the Marsala wine into the pan, cover, and cook over low heat 6-7 min. Take out the garlic, add salt and pepper to taste. Serve on the warmed plates.

Nutrition Facts Table

Nutrition Facts

per 1 serving (100g)


% DV*

* DV = Daily Value




13 g

20 %

Saturated 6 g
+ Trans 0.5 g

31 %


105 mg


65 mg

3 %


6 g

2 %


0 g

1 %


0 g


31 g

Vitamin A

6 %

Vitamin C

0 %


2 %


6 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: ½ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 1 serving

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Free :
Low :
Source of :
Folacin, Iron, Magnesium, Manganese, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin D, Vitamin E
Good source of :
Phosphorus, Potassium, Selenium, Vitamin B2, Vitamin B6, Zinc
Excellent source of :
Niacin, Vitamin B12

More info

This recipe is in the following categories: Veal | Main courses/Entrées | Diabetes-friendly | Low Sodium | Sauté/Stir Fry | Italian

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