About this recipe:Tender pieces of veal are coated in flour, lightly fried and served with a rich, smooth wine sauce.
650g veal escalopes
salt and pepper to taste
100g plain flour, for coating
2 tablespoons butter
3 tablespoons olive oil
120ml dry Marsala wine
120ml chicken stock, divided
2 tablespoons butter, softened
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Method Prep:10min › Cook:10min › Ready in:20min
Season veal with salt and pepper to taste; dredge in flour to coat. Shake off excess flour. Melt butter and olive oil over medium heat in a large frying pan. When foam subsides, add veal 3 to 4 pieces at a time and cook for 2 to 3 minutes each side, until browned. Transfer meat to a plate.
Pour most of the fat off from the frying pan; add wine and 60ml of the stock and bring to the boil over high heat for 1 or 2 minutes, scraping the bottom and sides of the frying pan.
Return meat to frying pan; cover, reduce heat to low, and simmer for 10 to 15 minutes, basting meat with pan juices occasionally. Transfer meat to a platter.
Add remaining stock to frying pan and bring to a boil, scraping bottom and sides of frying pan. When sauce has reduced to a thick, syrupy consistency, remove from heat and season with salt and pepper to taste. Stir in 2 tablespoons softened butter and pour sauce over meat.