Scaloppine al Marsala is sautéed and then finished with a sauce made from Marsala. There are no tricks when making this dish. All you need are the following “secrets”: Marsala wine, and good quality fresh veal or chicken.
Marsala wine is made in Sicily, and like port and sherry, is a fortified wine. That is, brandy or another spirit has been added to boost the alcohol content to 17% to 18%. Marsala wines can be sweet, semisweet, or dry, and have been aged anywhere from one year to more than ten years. The rich, smoky flavor that characterizes Marsala wines becomes more pronounced as the wine ages, so the taste difference between a young wine and one that has aged for years will be significant. For cooking purpose, we use the “Dry” aged only four years variety.