Tuesday, October 4, 2022

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Rooster Marsala Recipe | Saveur

This dish has its origins in conventional Italian scallopini from Sicily and is a staple all through Italian-American houses. Pounding the rooster cutlets skinny earlier than cooking makes them terrifically tender, whereas deglazing the pan with Marsala and inventory creates a fast, wealthy sauce. Use a dry Marsala wine for this recipe, and save the candy variations for sipping or for whipping up a batch of after-dinner zabaglione.

Featured in: “150 Traditional Recipes from Saveur’s a hundred and fiftieth Problem.

Yield: serves 4 to six

Time: 40 minutes


  • 1¼ lb. rooster breasts (about 8), pounded ¼ in. thick
  • Kosher salt and freshly floor black pepper
  • ⅓ cup plus 1 Tbsp. all-purpose flour
  • 5 Tbsp. olive oil, divided
  • 5 tbsp. unsalted butter
  • 8 oz. white button mushrooms
  • 2 tbsp. minced shallots
  • 1 clove garlic, minced
  • 13 cup dry Marsala wine
  • 13 cup rooster inventory
  • 1 tbsp. finely chopped parsley, for garnish (optionally available)


  1. Season rooster with salt and pepper and dredge in 1⁄3 cup flour. Warmth 2 tbsp. oil and 1 tbsp. butter in a 12″ skillet over medium-high warmth. Working in batches, add rooster, and cook dinner, turning as soon as, till golden brown, about 3 minutes. Switch to a plate, and put aside. Add 2 tbsp. oil and 1 tbsp. butter, after which add mushrooms; cook dinner till golden brown, about 8 minutes. Switch to plate with rooster, and put aside.
  2. Warmth remaining oil in skillet, after which add shallots and garlic; cook dinner, stirring, till smooth, about 1 minute. Stir in remaining 1 tbsp. flour; cook dinner for two minutes. Add Marsala and inventory; cook dinner, stirring and scraping backside of pan till barely thick, about 2 minutes. Return rooster and mushrooms to skillet, and cook dinner till heated via, about 2 minutes. Take away from warmth; stir in remaining butter. Season with salt and pepper; garnish with parsley, for those who like.

Images by Todd Coleman

Spaghetti and meatballs, veal parm, stromboli—that is our final consolation meals.


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