Veal escalopes with Marsala (Scaloppine Alla Marsala) recipe
information
Marsala is a slightly sweet, fortified wine which is produced on the island of Sicily and much used in the Italian kitchen.
Serve with fresh vegetables and salad, and a lightly chilled white wine, such as Toscano Bianco.
ingredients
4 Veal escalopes, pounded thin
3 Tbs Lemon juice
Salt and pepper to taste
25 g (1 oz) 1/4 cup Flour
50 g (2 oz) 4 Tbs Butter
125 ml (4 fl oz) 1/2 cup Marsala
1 Tbs Beurre manie (two parts flour and one part butter blended)
3 Tbs Lemon juice
Salt and pepper to taste
25 g (1 oz) 1/4 cup Flour
50 g (2 oz) 4 Tbs Butter
125 ml (4 fl oz) 1/2 cup Marsala
1 Tbs Beurre manie (two parts flour and one part butter blended)
method
1. Sprinkle the escalopes with two-thirds of the lemon juice and set aside for 30 minutes, basting occasionally. Dry on kitchen towels and rub them with salt and pepper. Dip them into the flour, shaking off any excess.
2. Melt the butter in a large frying-pan. Add the escalopes to the pan and fry them for 3 to 4 minutes on each side, or until they are lightly and evenly browned. Pour over the remaining lemon juice and Marsala and cook for a further 2 minutes, stirring occasionally. Stir in the beurre manie, a little at a time, until the sauce thickens.
3. Transfer the escalopes and sauce to a warmed serving dish. Serve at once.
2. Melt the butter in a large frying-pan. Add the escalopes to the pan and fry them for 3 to 4 minutes on each side, or until they are lightly and evenly browned. Pour over the remaining lemon juice and Marsala and cook for a further 2 minutes, stirring occasionally. Stir in the beurre manie, a little at a time, until the sauce thickens.
3. Transfer the escalopes and sauce to a warmed serving dish. Serve at once.
serving amount
4 servings
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
