Lamb Scaloppine with Marsala and Almonds, a tasty, easy, and quick recipe, ideal even for Easter lunch. Of course, the best thing is to prepare them at the last moment, but if you have a microwave, you can always prepare them a few hours in advance and reheat them at the right time. Usually, for pan cooking, scottadito cutlets are used; in this case, I preferred those to be breaded only for aesthetic reasons. However, after this trial, I can assure you that both work well. Few ingredients for an excellent result, a recipe that does not require special kitchen skills, really suitable for everyone. For those not from Rome, I would like to explain that lamb is milk-fed and does not exceed 13 lbs, while mutton ranges from 15 to 26 lbs; beyond that, we are talking about mature sheep.
If you like lamb, you cannot miss the upcoming recipes:
- Cost: Expensive
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring, Easter
Ingredients
- 2.2 lbs lamb cutlets
- 1/2 cup Marsala
- 4 tbsps extra virgin olive oil
- 1 tbsp butter
- 1/4 cup water
- 1 tbsp flour
- 1/4 cup toasted almond flakes
- to taste salt and pepper
Tools
- 1 Frying pan non-stick
- 1 Paper towels
Preparation
Take the cutlets (in this case, I used those that are usually breaded for aesthetic reasons, but the scottadito ones are also fine) out of the fridge about an hour before cooking them, to bring them to room temperature. This way, they won’t undergo thermal shock when in contact with the very hot pan and won’t harden. Pat them with paper towels to remove any moisture, and then toss them into the pan once the oil we’ve poured is hot.
Cook them for a few minutes, turning them continuously, and remove them when they are well browned (never lower the flame, otherwise you risk boiling them). Arrange them immediately on a serving plate, season with salt and pepper, and cover them to keep warm.
In the same cooking pan as the lamb, pour the Marsala, melt the butter, add the flour, and mix the ingredients, being careful to remove all lumps. The cream that forms will certainly be quite thick, so it will be necessary to add water. Finally, incorporate 2 tablespoons of previously toasted almond flakes.
Pour the hot cream over the lamb cutlets and decorate with the remaining almond flakes
Serve the Lamb Scaloppine with Marsala and Almonds immediately, before they cool down. If necessary, you can reheat them for a few seconds in the microwave.
Tips and Storage
The lamb scaloppine can be kept in the refrigerator for a few days, but always inside an airtight container.
This way, we prevent them from being contaminated by other foods, but avoid plastic because it constantly releases toxic substances when in contact with food.
We can freeze them, well covered to avoid ice sticking, and once defrosted in the fridge, we will heat them in the microwave.
