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Italian Food - Veal Scaloppine, Veal Marsala and Chicken Piccata

Updated on December 15, 2012

Veal and Chicken Scallops

Veal Scaloppine
Veal Scaloppine
Crimini Mushrooms
Crimini Mushrooms
Italian Food
Italian Food
Veal Marsala
Veal Marsala
Marsala Wine
Marsala Wine
Chicken Picatta
Chicken Picatta
Lemons
Lemons

Italian Food

Cast your vote for Veal Scaloppine, Veal Marsala and Chicken Piccata

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Veal Scaloppine, Veal Marsala and Chicken Piccata

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I have combined these three well-known Italian recipes into one hub because they are all very similar except for how they are finished. If you see these dishes on the menu of an Italian restaurant, they will usually all be made with veal but you can use boneless, skinless chicken breasts or even boneless pork cutlets.

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The scaloppine and the piccate are usually made by pounding the meat very thin and then dipping it in seasoned flour before sautéing it. The veal Marsala is normally cooked without any flour.

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The veal scaloppine can be served without any sauce, perhaps with some sautéed mushrooms on the side. The piccate is always finished with stock and lemon juice and frequently also with white wine and capers. The veal Marsala is always finished with stock and Marsala wine.

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Veal Scaloppine

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You would be wise to get your veal from an Italian or German butcher shop. They will know exactly how to cut the meat and they will usually carry milk-fed veal, which is milder flavored than what is carried in most super markets. Many super markets actually sell baby beef labeled as veal. If the meat is reddish colored instead of slightly pink with an almost orange cast, the calves were too old.

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Difficulty:

Easy

Preparation Time:

20 Minutes

Cooking Time:

20 Minutes

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Ingredients:

4- 4 Oz. Boneless Veal Cutlets

½ Cup Flour for dredging

Salt and Pepper to taste

2 Tablespoons of Butter

2 Tablespoons of Oil

8 Oz. of Crimini or Button Mushrooms (optional)

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Preparation:

  1. Place the cutlets between two pieces of wax paper or plastic and pound them with the bottom of a skillet until they are only ¼ inch thick.
  2. Place the flour on a plate, sprinkle the cutlets with salt and pepper and then dredge them in the flour.
  3. Heat the oil and the butter in a large frying pan and brown the cutlets on both sides working with two at a time.
  4. Drain the cutlets on paper towels and keep them warm in a 200F oven while you complete the rest of the meal.
  5. Finally you can sauté the mushrooms over high heat adding a little oil if necessary.

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Remember to always wash and drain your mushrooms before using them. Contrary to what a lot of TV chefs tell you, washing mushrooms does not make them tough and it does not ruin their flavor. I have been washing mushrooms for over 60 years because they are dirty, and wiping them with a damp cloth is not sufficient. If you don’t believe me, then try washing your mushrooms in lukewarm water in a large saucepan, removing them to a colander to drain and look at what is left in the bottom of the pan. If you really want to eat what you see there, then just keep wiping your mushrooms with a damp cloth.

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Veal Marsala

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Marsala is a somewhat sweet, fortified wine from Sicily. It has a somewhat oxidized flavor much like Sherry, Madeira and Balsamic Vinegar. It is often used to make quick sauces in Italy much as the French use Madeira for the same purpose. In this recipe, the veal is not dipped in flour before sautéing it.

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Difficulty:

Easy

Preparation Time:

20 Minutes

Cooking Time:

20 Minutes

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Ingredients:

4- 4 Oz. Boneless Veal Cutlets

Salt and Pepper to taste

2 Tablespoons of Butter

2 Tablespoons of Oil

½ Cup Sweet Marsala

1 Cup Chicken or Veal Stock

1 Shallot or Small Onion minced

8 Oz. of Crimini or Button Mushrooms (optional)

1 Tablespoon Unsalted Butter to finish the sauce

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Preparation:

  1. Place the cutlets between two pieces of wax paper or plastic and pound them with the bottom of a skillet until they are only ¼ inch thick.
  2. Heat the oil and the butter in a large frying pan and brown the seasoned cutlets on both sides working with two at a time.
  3. Drain the cutlets on paper towels and keep them warm in a 200F oven while you complete the rest of the meal.
  4. Add the shallots and the mushrooms to the pan, season with salt and pepper and when they start to color, add the stock and the Marsala.
  5. Continue simmering until the sauce is reduced by about half, then stir in the butter and pour it over the cutlets on individual serving plates.

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Chicken Piccata

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The initial steps for this recipe are the same as for the veal scaloppine except that you start with boneless, skinless chicken breasts in place of the veal. To get the chicken to the proper thickness, you must butterfly each breast by slicing it almost in half starting along the thin edge and finishing just short of the thick edge. Then open up each breast and flatten to about ¼ inch thick the same as for the veal.

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Difficulty:

Easy

Preparation Time:

20 Minutes

Cooking Time:

20 Minutes

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Ingredients:

2 Whole Boneless, Skinless Chicken Breasts (4 halves)

Salt and Pepper to taste

½ Cup Flour for dredging

2 Tablespoons of Butter

2 Tablespoons of Oil

Juice of One Lemon

½ Cup of Dry White Wine

1 Cup Chicken Stock

2 Scallions cut into pea sized pieces including the green parts

¼ Cup Drained Capers (optional)

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Preparation:

  1. Place the chicken cutlets between two pieces of wax paper or plastic and pound them with the bottom of a skillet until they are only ¼ inch thick.
  2. Salt and pepper the cutlets and coat them with the flour.
  3. Heat the oil and the butter in a large frying pan and brown the seasoned cutlets on both sides working with two at a time.
  4. Drain the cutlets on paper towels and keep them warm in a 200 F oven while you complete the rest of the meal.
  5. Deglaze the pan with the wine and then add the rest of the ingredients.
  6. Simmer the sauce until it is reduced by about one half and then pour it over the individual breasts on four plates and serve at once.

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Veal Scallopine

Veal Piccata

Veal Marsala

A Selection of Marsala Wines

Marsala Wines
Marsala Wines

Marsala Provence of Sicily

A
Marsala, Sicily:
Marsala, Province of Trapani, Italy

get directions

B
Palermo, Sicily:
Palermo, Italy

get directions

C
Rome, Italy:
04100 Rome, Italy

get directions

Comments

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    • Greensleeves Hubs profile image

      Greensleeves Hubs 

      7 years ago from Essex, UK

      rjsadowski;

      3 recipes in one, and all clearly described. This is one of my favourite hubs in the 'Italian Cuisines' category, and one which I have featured in a review of recipes from this category, which I have just published on HubPages. Hope my review brings a few more visitors to your hub to try out these recipes or others you have published.

    • profile image

      Arlene V. Poma 

      7 years ago

      Heavenly Hub! The reciepe is wwll-written and illustrated (as usual). I want to venture out and try the veal scaloppine/marsala. Voted up and everything else. Bookmarked with my hubby in mind.

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