Scaloppine di vitello al marsala

Ready in a few moments, can be prepared with various kinds of meat and flavored so appetizing (ingredients for 4 people).

Lightly flour 500 g thin Escalopes of veal approx.

25-30 g each, scrollandole well to remove excess flour.

Make effervescing 60 g of butter in a large Nonstick Skillet.

Bake the scallops for 30 seconds, in a single layer (if the skillet is not large enough, Cook in twice).

Salt and pepper meat, banatela with 1/2 glass of dry Marsala.

Cook another minute.

Lift the scallops with two spoons and appoggiatele on a serving dish.

Stir 2 tablespoons cold butter into small pieces to broth, stirring rapidly with a wooden spoon.

Pour over the meat, sprinkle with grated orange zest and chopped parsley.

Serve.