Veal Escalopes With Marsala

Veal Escalopes With Marsala


1 lb and 2 oz (500 grams) veal escalopes
Plain flour, for dusting
3 oz (80 grams) butter
8 fl oz (250 ml) dry Marsala wine


Dust the veal escalopes with flour.

Melt the butter in a large frying pan, and when it turns hazel add the veal and cook over a high heat for about 5 minutes on each side.

Lower the heat, season with salt to taste and cook for a few more minutes more, then remove from the pan and keep warm.

Pour in the Marsala wine and cook over a low heat, scraping up the sediment from the base of the pan with a wooden spoon.

Place the escalopes on a warm serving dish and spoon the sauce over them. Serves 4.

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