Originally Posted by grommet
looking around the web the basic italian recipe seems to be quite simple...you dip veal in flour mixed with salt and pepper ... fry in a mix of butter and oil remove from pan..add marsala and then reduce liquid...
It IS simple. Nothing more than this.
For my personal taste, NO pepper, and fry only in butter. When nearly cooked, just lightly golden, add marsala without removing them from pan, and reduce it.
Marsala is a wine produced in Sicily, in Marsala Town. There are different qualities, according to color, sugar, and age. For Scaloppine, use a Dry one.
(Not many persons know that Marsala wine has been esported from Italy, for the first time, by an Englishman, John Woodhouse, who was the first exporter of the wine, in the last 1700. The first, big, official order of Marsala wine was signed by Horace Nelson, for the Britannic fleet).