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Scaloppine al Marsala from 'The Godfather'

Scaloppine al Marsala from 'The Godfather'
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Home Food & Drinks Recipes Cooking Scaloppine al Marsala from 'The Godfather'

Scaloppine al Marsala from 'The Godfather'

Meat

Criminally good: veal escalope cooked in Sicilian Marsala wine – just the way we imagine it would be served in 'The Godfather'.

"Try the veal, it's the best in the city", Sollozzo suggests to the corrupt Police Captain McCluskey in Louis Italian-American Restaurant shortly before they are both gunned down by Michael Corleone (Al Pacino). The scene, in the first part of The Godfather trilogy, is considered one of the most enthralling in film history.

Exactly what kind of veal dish is served is not made clear, but it is assumed to be Scaloppine al Marsala, veal cutlets cooked in Sicilian Marsala wine.

Ingredients (4 servings)
800 g veal escalopes
100 g plain flour
200 g butter
200 ml dry Marsala
4 tablespoon(s) Grand Marnier
1/2 lemon
freshly ground black pepper
salt
  • Slice the veal into four pieces of about 4 x 4 cm, then gently pound them flat using a meat mallet to make cutlets about 6 x 6 cm in size.
  • Put the flour on a plate. Salt the cutlets, dredge them in the flour and pat them down to coat well.
  • Heat half the butter in a frying pan. When foaming, fry the first half of the escalopes over a brisk heat until brown on both sides, lift out and keep warm on a serving plate. Repeat with the remaining butter and escalopes and keep warm.
  • Add the Marsala and Grand Marnier to the hot butter, flambé briefly and reduce by half. Season with salt, lemon juice and black pepper and pour the reduced sauce over the escalopes to serve.
  • If you like, you can serve crunchy sautéed spinach or green beans with it. Or just bread to soak up the delicious juices. 
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