Schnitzel With A Creamy Marsala Sauce

The apostle expressly excludes “new converts” from office. Yet no one dreams that he would have made the newness of their salvation a ground of discrimination against their equal privileges in Christ… So every sane man would exclude children from office in the church, yet no one would disparage their equal interest in Christ… If, then, the equality of these classes in Christ did not imply their fitness for public office in the church, neither does the equality of females with males in Christ imply it.

Robert Dabney

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		Sainsbury4	2	Servings

INGREDIENTS

2		Veal escalopes for schnitzel
1		Egg size 3, beaten
50	g	Fresh white breadcrumbs, 2
		oz
2	T	Olive oil
4	T	Marsala or sweet sherry
4		Heaped tablespoons half fat
		creme fraiche
		Salt and freshly ground
		black pepper
25	g	Toasted pine nut kernels, 1
		oz
		To garnish, sprigs of flat
		leaf
		parsley

INSTRUCTIONS

Flatten the escalopes with a meat mallet or rolling pin to a  thickness
of 5mm (1/4 inch). Dip each escalope into the egg and then  the
breadcrumbs. Heat the oil in a large frying pan. Fry the  escalopes for
2 minutes on each side. Remove and keep warm. Add the  marsala or
sherry to the pan and simmer for 1 minute, stir in the  creme fraiche
and warm through. Season to taste. Spoon the sauce onto  two warmed
serving plates. Place the schnitzel on top, sprinkle over  the pine
nuts and garnish with sprigs of parsley.  Converted by MC_Buster.
NOTES : Veal is a tender delicate meat, complementing this traditional
dish. Ideal served with a crisp green salad and baby vegetables.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 224 Calories From Fat: 135 Total Fat: 15.3g Cholesterol: 0mg Sodium: 627.9mg Potassium: 365.6mg Carbohydrates: 18.2g Fiber: 4.8g Sugar: 1.6g Protein: 6.4g