Recipes Ingredients Meat & Poultry Chicken Scaloppine alla Marsala 3.6 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 31, 2018 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients 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) Directions 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. Place flour in a shallow dish. Season with salt and pepper. Very lightly coat each scallop with flour, tapping off excess. 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. 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. Rate it Print