Marsala escalopes main dish rich in flavor, are very easy and quick to make. Veal marsala escalopes are perfect for any occasion, even the most special ones. To prepare the escalopes with Marsala takes very little time and you get a truly special and flavorful main dish. With very few ingredients, make sure to use good quality Marsala, otherwise, you risk compromising the success of the marsala escalopes. I used thin slices of veal; alternatively, you can use pork loin slices or chicken breast. If you also love escalopes, I recommend checking out my collection ESCALOPES recipes for any occasion. Now let’s see how to make marsala escalopes and if you try them, let me know. Barbara

I recommend trying other recipes with Marsala:

Difficulty: Very easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare escalopes with Marsala

4 Veal slices
100 ml Marsala
as needed cornstarch (or flour)
1 sprig Rosemary
1 clove Garlic
1 knob butter
as needed Extra virgin olive oil
as needed Pepper
as needed Salt

How to prepare marsala escalopes

Let’s start preparing the Marsala escalopes, if your slices are not thin, lightly pound them with a meat tenderizer, taking care to place a piece of parchment paper over the slices. Pass the slices in cornstarch or flour, then remove the excess.
Pour into a large pan, the garlic, rosemary, butter, and some extra virgin olive oil.
When the butter has melted, remove the rosemary and place the slices, browning them well on both sides.
Season with salt and pepper.
Deglaze with Marsala and let the alcohol evaporate.
Bring to cooking, you will see that the cooking sauce will thicken.
Serve the Marsala escalopes hot and accompanied by the cooking sauce.