Scaloppine with Marsala Scented with Sage

Name: Scaloppine with Marsala Scented with Sage
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 Portionen
Ingredients: 8 slice pork loin; 80 ml marsala; 60 ml vegetable broth; 35 g butter; 6 foglia sage; olive oil; flour; black pepper

Main course

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Cook Time

25 min

Servings

Difficulty

Easy

Prep Time

20 Min

Description

Scaloppine with marsala are a classic of Italian cuisine, a simple dish but rich in flavor. This version, enriched by the scent of sage, is perfect for a quick and tasty dinner. The tender and succulent meat, wrapped in a creamy marsala sauce, is a true pleasure for the palate. I often prepare them when I have little time but do not want to give up a delicious dish. Ideal to accompany with a side of mashed potatoes or grilled vegetables. A touch of freshly ground black pepper further enhances the flavor of this dish.

Ingredients (8 ingredients)

8 slice pork loin
80 ml marsala
60 ml vegetable broth
35 g butter
6 foglia sage
olive oil
flour
black pepper

Preparation (6 steps)

Preparation of the meat

Place the slices of loin between two sheets of baking paper and beat them with a meat mallet to flatten them until they are very thin. This step is essential to make the meat more tender and cook evenly.

Flouring the slices

Lightly flour the slices of loin and shake off the excess flour. This will help create a golden crust during cooking.

Preparation of the marsala sauce

Thermomix® Setting

5 min/212°F/Speed 1 100

In the Thermomix bowl, pour the vegetable broth and marsala. Add the sage leaves. Set 5 Min./100°C/Stufe 1.

300

Cooking the scaloppine

In a large pan, heat a drizzle of olive oil and melt the butter. Turn up the heat and add the floured slices, browning them on both sides. This step must be done quickly to prevent the meat from becoming tough.

Combining the sauce and the scaloppine

Pour the marsala sauce prepared in the Thermomix into the pan with the scaloppine. Shake the pan for a few minutes to create an emulsion and blend the flavors. Add a pinch of black pepper.