Here is grandma’s Italian veal Marsala best recipe. A simple classic that is quick and easy and never loses its charm.
SERVINGS: Serves 2
- You will also need a 10 inch (25.5 cm) frying pan.
- 4 veal escalopes, each weighing about 4oz (110 g); alternatively, use pork or turkey if veal is unavailable
- 6 fl oz (175 ml) Marsala
- 1 rounded tablespoon plain flour, seasoned with salt and freshly milled black pepper
- 2 dessertspoons olive oil
- 1 oz (25 g) butter
- 1 tablespoon balsamic vinegar
- First cut each veal escalope into 3 pieces, then lay them out on a chopping board with a large piece of clingfilm on top and gently bang the meat out using a rolling pin.
- It needs to be about 1/8-¼ inch (3-5 mm) thick – but be fairly gentle with the rolling pin so as not to break the meat.
- When it is ready, coat each piece with seasoned flour, shaking off any excess.
- Now, when you are ready to fry the veal, place the frying pan over a high heat and add the olive oil and butter to the pan.
- When the butter is foaming, add the escalope pieces and fry them on each side for 1½ minutes.
- When you have done this, add the Marsala and balsamic vinegar.
- Let this bubble away for about 3 minutes, or until the sauce is syrupy and glossy.
- Serve on warm plates with the sauce spooned over.
- A good accompaniment would be cubes of potato tossed in oil and rosemary and baked crisp in a hot oven, along with a mixed-leaf green salad.
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