Scaloppine al Marsala is a traditional dish originating from Piedmont. The dish is usually made with a combination of veal scallops, Marsala, flour, butter, salt, and pepper. The veal is tenderized with a mallet until then, coated in flour, fried in butter on each side, seasoned with salt and pepper, and removed from the pan.

The Marsala is poured into the hot pan and cooked until the alcohol evaporates. The heat is lowered, and the sauce is reduced. The veal is served on a bed of mashed potatoes and drizzled with the sauce.