Escalopes of Veal in Marsala
A simple classic that is quick and easy and never loses its charm.
|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|
|Need help with conversions?|
|You will also need a 10 inch (25.5 cm) frying pan.|
This recipe first appeared in Sainsbury’s Magazine (May 1997).
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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