Scaloppine alla Marsala



  • 1 ¼ pounds boneless pork, chicken, turkey, or veal, thinly sliced

  • ½ cup all-purpose flour

  • Coarse salt and freshly ground black pepper

  • 2 tablespoons (¼ stick) unsalted butter

  • 2 tablespoons olive oil

  • ¾ cup Marsala wine

  • ¼ cup orange juice or 2 tablespoons lemon juice

  • Slices of orange or lemon, for garnish (optional)

  • Sprigs of fresh thyme, for garnish (optional)


  1. Place pork, chicken, turkey, or veal between two sheets of plastic wrap. Using a meat pounder or the side of a cleaver, pound out to a thickness of 1/8-inch.

  2. Place flour in a shallow dish. Season with salt and pepper. Very lightly coat each scallop with flour, tapping off excess.

  3. In a large skillet, heat butter with oil until very hot but not smoking. Quickly brown scallops, 30 seconds to 1 minute per side. Transfer to a serving platter and keep warm.

  4. Add Marsala to pan along with orange juice for pork, lemon juice for chicken, turkey, or veal. Cook, scraping with a wooden spoon to loosen browned bits from bottom of pan. Add orange or lemon slices, and continue to cook until sauce thickens, about 4 minutes more. Garnish platter with orange or lemon slices. Pour sauce over meat and serve immediately, garnished with thyme.

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