Today’s scaloppini can be veal, pork, chicken, beef, or fish, and the term means a thinly pounded portion of protein that’s floured and sautéed.  There is no reason why you shouldn’t make a vegetable cutlet, like the historic Italians did out of pumpkin or squash, using the same sauces you use for protein.  Today’s chefs are calling anything pounded a scaloppini, you also know this construct as a cutlet,  so you can too. Of course you’ll want to use a good marsala to cook with and I suggest you try the various brands available in your area.  I often use dehydrated and fresh mushrooms in the construct  mainly because the water used to rehydrate the dried variety is an archetypical vegetable essence or fond that will make your sauce memorable.

Two 3 ounce potions paillarded protein (pounded)

1 teaspoon minced garlic

1 teaspoon minced red onion

2 ounces Marsala wine

4 ounces sliced mushrooms (use dried) save rehydrant

6 ounces brown sauce/demi glace – take sauce class

2 ounces butter, unsalted, chilled, & cut

To taste salt/pepper, chicken base



  1. Re-hydrate the mushrooms, drain and reserve the liquid fond
  2. Flour then sauté the protein in a HOT pan with olive oil till lightly browned (be sure your flour is seasoned)
  3. Remove the excess oil, add the garlic and onions sauté for a minute
  4. Deglaze the pan, simmer for a minute or so
  5. Add the butter and stir till it’s incorporated
  6. Adjust the viscosity of the sauce with the mushroom fumet
  7. Check and finalize seasoning with salt/pepper or granulated chicken stock


 Here are just a few derivatives that you can add to your repertoire


Marguerite: Fresh mozzarella, sundried tomato, and basil, gratineed

Saltimbocca: Prosciutto and mozzarella or brie, gratineed

Oscar: Asparagus, crab meat, Hollandaise, gratineed

Romana: Mozzarella, capers, anchovy, oregano

Pizzaiola: Marinara sauce, herbs and chesse