Scaloppine al Marsala
Scaloppine al Marsala is a classic Italian dish featuring thinly sliced veal (or sometimes chicken or pork) dredged in flour, pan-fried until golden, and simmered in a rich sauce made from Marsala wine, often with mushrooms and butter. It originates from the Sicily region, particularly the city of Marsala, where the famous fortified wine used in the sauce is produced.
🍽️ Nutrition at a glance
This dish is moderate in protein from the meat, with a significant amount of fat from the butter and pan-frying, and some carbohydrates from the flour coating. A typical serving provides around 300-450 calories, along with iron from the meat and antioxidants from the wine.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 32 g |
| Carbs | 12 g |
| Fat | 20 g |
| Fiber | 0.5 g |
| Sugar | 4 g |
| Sodium | 650 mg |
| Iron | 2.5 mg |
| Potassium | 450 mg |
| Phosphorus | 300 mg |
| Zinc | 3.0 mg |
| Niacin (B3) | 7.0 mg |
| Vitamin B6 | 0.6 mg |
| Vitamin B12 | 1.2 µg |
| Selenium | 35 µg |
Per 1 serving (approx. 250 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it showcases the Italian principle of 'cucina povera' (peasant cooking) by transforming simple, inexpensive cuts of meat into an elegant dish using local wine. Nutritionally, the Marsala wine not only adds flavor but also contains polyphenols that may offer antioxidant benefits when cooked.
