Scaloppine al Marsala: Pounding, Browning, and Getting the Sauce Right

Place veal cutlets between two sheets of parchment and pound with a meat mallet or rolling pin until 4–5mm thick throughout. Uneven sections will overcook before the thicker parts are done.

Season the pounded cutlets with salt and pepper on both sides. Season after pounding, not before — salting early draws out moisture and prevents a proper sear.

Heat the olive oil in a large heavy skillet over high heat until shimmering. Add a small knob of butter (about 10g from the 60g total) and let it foam.

Working one or two cutlets at a time, dredge lightly in flour just before they go in the pan — shake off any excess. Do not pre-flour the whole batch.

Cook each cutlet 90 seconds per side until golden brown. Transfer to a warm plate. Work in batches and do not crowd the pan; crowding drops the temperature and the meat will steam rather than sear.

Reduce heat to medium. Add the shallots to the same pan and cook, stirring, for 2 minutes until softened, scraping up any browned bits from the base.

Pour in both the dry and sweet Marsala. Raise heat to high and reduce until the liquid is roughly halved, about 3–4 minutes. It should look slightly syrupy and smell deeply of wine.

Remove the pan from the heat entirely. Add the remaining cold butter a few cubes at a time, swirling the pan constantly until each addition melts and emulsifies. The sauce should be glossy and coat a spoon.

Return the veal to the pan off the heat and turn each piece once to coat in the sauce. Scatter parsley over the top and serve immediately — this dish does not hold. Creamy polenta or sautéed greens alongside work well.