Veal scaloppine al Marsala
Veal scaloppine al Marsala is a classic Italian dish featuring thin slices of veal, dredged in flour and pan-fried, then simmered in a rich sauce made from Marsala wine, often with mushrooms and butter. It originates from Sicily, where Marsala wine is produced, and is a staple of Italian-American cuisine as well.
🍽️ Nutrition at a glance
This dish is high in protein from the veal and moderate in fat from the cooking process and butter, with minimal carbohydrates. A typical serving provides a good source of B vitamins, iron, and zinc, with a rough calorie count of 350-450 kcal per serving.
Nutrition breakdown
| Calories | 400 kcal |
| Protein | 35 g |
| Carbs | 10 g |
| Fat | 22 g |
| Fiber | 1 g |
| Sugar | 5 g |
| Sodium | 600 mg |
| Iron | 3.5 mg |
| Zinc | 6 mg |
| Vitamin B12 | 2.5 µg |
| Niacin (B3) | 10 mg |
| Phosphorus | 300 mg |
| Selenium | 25 µg |
| Potassium | 400 mg |
| Vitamin B6 | 0.6 mg |
Per 1 serving (about 200 g of cooked veal with sauce) · estimated, varies by recipe
💡 What's interesting
Marsala wine, a fortified wine from Sicily, gives the dish its signature sweet and earthy flavor, making it a unique example of how regional wines shape culinary traditions. Nutritionally, the veal offers a lean protein source that's lower in fat than many other red meats.
