Scaloppine marsala
Instructions
Flatten veal slices with the meat Pounder and put them in the flour, shaking them to eliminate the surplus.
Put the butter and heat a little oil, add the slices of meat and let them Brown lively focus, then lower the heat and hand them in to cooking, they have been wetted with a spoonful of hot broth.
Drain on a warm dish and keep them warm in chafing dish.
Together with cooking the marsala sauce and let it reduce to good heat.
Pour the sauce over the scallops, Sprinkle chopped parsley and presented immediately in well-heated table accompanied by a potato puree.
Ingredients and dosing for 4 persons
- 8 slices of veal walnut (slices from 60 g each)
- 30 g of butter
- 1 tablespoon of chopped parsley
- Little of flour
- 10 cl of dry marsala wine
- Little of broth
- Olive oil
- Salt
- Pepper