Lost Dishes: Ruggeri's - Veal Scaloppine alla Marsala

Ruggeri's: Veal Scaloppine alla Marsala

Veal Scaloppine alla Marsala is a simple Italian dish which can be prepared in about 20 minutes. Its flavor depends on the Marsala wine, added during the last five minutes of cooking. Michele Garrone, chef at Ruggeri's, used tenderloin of veal to make a delicate scaloppine.


Brown veal in butter	Add Marsala

Veal Scaloppine alla Marsala

Source: St. Louis Post-Dispatch, April 25, 1948

Yield: 3 servings

Ingredients

1 1/2 lb veal tenderloin
3 Tbsp butter
2 heaping tsp flour
Salt, to taste
Pepper, to taste
Juice 1/2 lemon
6 Tbsp Marsala wine

Preparation

Cut veal tenderloin in thin slices across the grain of meat.

Brown veal in butter for 10 minutes. Season with salt and pepper. Add flour, turn meat and shake skillet to mix flour and butter.

Squeeze lemon juice over meat. Add Marsala. Cook meat for five minutes to thicken sauce. Meat should be well done, but not dry. If sauce separates, a little hot broth may be added. Usually, not additional liquid is required.

Pour sauce over veal arranged on a heated platter for serving.