Dinner

Pan-Seared Veal Scaloppine with Marsala Cream, Sage & Girolles

Name: Pan-Seared Veal Scaloppine with Marsala Cream, Sage & Girolles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 veal scaloppine (or pounded chicken breast), 120 g each, about 4 mm thick; 40 g all-purpose flour; 2 tsp fresh thyme leaves; Sea salt and cracked black pepper; 200 g fresh girolle or cremini mushrooms, halved lengthwise; 2 garlic cloves, thinly sliced; 8 fresh sage leaves; 120 ml Marsala wine (preferably dry Marsala); 100 ml chicken broth or light veal stock; 80 ml heavy cream; 2 tbsp unsalted butter, divided; 2 tbsp olive oil; 1 tbsp fresh lemon juice; Grana padano shavings for finishing

A classic northern Italian technique: thin, tender veal pounded to delicate thinness, kissed in a hot pan, then finished in a silken Marsala cream studded with golden girolles and sage. This is confident intermediate cooking at its most satisfying.

881calper serving 60gprotein 31gcarbs 50gfat 10min prep 20min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this