| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food2 |
4 |
servings |
INGREDIENTS
| 1 1/4 |
lb |
Best escalope veal; sliced very thinly |
| 2 |
tb |
Plain white flour; (2 to 3) |
| 4 |
oz |
Unsalted butter |
| 1 |
|
Wine glass Marsala wine |
|
|
Salt and freshly milled black pepper |
INSTRUCTIONS
Beat the meat until very thin, then toss lightly in flour. Heat the butter
in a large pan and quickly fry the meat on both sides.
Pour over the Marsala and toss quickly. Allow the alcohol to burn off,
season with salt and pepper and serve at once.
Take the meat out of the pan and arrange on a dish. Scrape the bottom of
the pan thoroughly and reduce the sauce a little before pouring over the
meat.
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