Veal Scallops in Marsala Sauce
Veal Scallops in Marsala Sauce is a classic Italian dish featuring thinly sliced veal cutlets (scaloppine) quickly pan-seared and then simmered in a rich, savory sauce made from Marsala wine, often with mushrooms and a touch of butter or cream. It originates from Sicily, where Marsala wine is produced, and is a staple of traditional Italian cuisine.
🍽️ Nutrition at a glance
This dish is high in protein from the veal and moderate in fat, especially if prepared with butter or cream, while the Marsala sauce adds minimal carbohydrates. A typical serving provides a good source of B vitamins, iron, and zinc, with a calorie range of approximately 300-400 per serving, depending on portion size and preparation.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 12 g |
| Fat | 28 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Iron | 4.5 mg |
| Zinc | 6.2 mg |
| Vitamin B12 | 2.8 mcg |
| Niacin (B3) | 9.5 mg |
| Phosphorus | 320 mg |
| Selenium | 28 mcg |
| Potassium | 480 mg |
| Vitamin A | 120 IU |
Per 1 serving (about 225 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Marsala wine itself is a fortified wine from Sicily, historically used in cooking and as a trade commodity, giving the dish a unique regional identity. Nutritionally, veal is leaner than beef, making it a lighter protein option, while the wine-based sauce adds depth without excessive heaviness.
