Chicken Scaloppina al Marsala
Recipes > Dinner > Poultry Dishes > Chicken Scaloppina al Marsala

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Recipe Checklist:
  • 4 Chicken Scallops (Cutlets)
  • 1 cup All Purpose Flour
  • Salt (To Taste)
  • ¼ cup Refined Olive Oil
  • 1 cup Marsala Sauce
  • ½ cup Marsala Wine
  • 2 tablespoons Fresh Leaf (Italian) Parsley (Coarsley Chopped)
Tools & Equipment
  • Meat Tenderizer
  • Plastic Wrap
  • Cutting Board
  • Chef’s Knife
  • Large Skillet
  • Measuring Cup
  • Measuring Spoons
Estimated Time
30 min
Serves 4
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Before making this Chicken Scaloppina al Marsala, the Marsala Sauce will need to be made ahead of time. Marsala Sauce can be made up to 3 days in advance and held in the refrigerator, or use store bought sauce for immediate use.


When you are ready to prep the dish, temper the 4 Chicken Scallops/Cutlets (roughly 1.5 lbs or 680 g). Coarsely Chop the Flat Leaf Parsley and set it aside.

Wipe the cutting board and then Pound the Chicken Cutlets so they are about ¼ inch (6.35 mm) thick. Remember to Wash up and Sanitize your Work Station after working with raw to avoid Cross Contamination. Set up a Dredging Station by pouring the Flour into a shallow bowl or deep plate. Set aside.


Start be heating Refined Olive Oil in a large Skillet on Medium High Heat. As the Oil heats, Dredge one of the Chicken Cutlets in the Flour. Give it a gentle shake over the bowl so that any excess falls back into the bowl. Now, Salt the floured Chicken Cutlets. You can Dredge and cook as many Cutlets as will comfortably fit in the pan, but don’t crowd the pan. Work in batches if you have a smaller pan, even cooking one at a time if necessary.

Saute the Chicken until golden brown on both sides, turning once with tongs. Ultimately, we are looking for Medium Well (as indicated by the Palm Test) as the final Level of Doneness.

When the second side is golden, drizzle in some of the Marsala Sauce. Use an equivalent amount of Marsala Sauce as Chicken in each batch. In other words, if cooking in 2 batches, use half the Marsala Sauce per batch. If you are cooking in 4 batches, use 1/4 of the Marsala Sauce in each batch, and so on.

Reduce the heat to Low Heat and let the Cutlets simmer in the Marsala Sauce for 1-2 minutes. Next, remove the Chicken from the skillet and hold warm (you will need it again shortly). If working in batches, cook the rest of your Cutlets, (simmer in Marsala Sauce) and hold them aside as well.

With the all the meat cooked and held aside, De-glaze the pan with ½ cup of Marsala Wine to loosen up the Fond and make a Pan Sauce. Reduce the sauce by half.

Remove the reduced sauce from the heat and drizzle it over the waiting Cutlets. Sprinkle the sauced Chicken Cutlets with chopped Parsley. Serve immediately, or Hold Warm for service.