Veal escalopes with Marsala sauce

    Veal escalopes with Marsala sauce


    38 people made this

    About this recipe: Tender pieces of veal are coated in flour, lightly fried and served with a rich, smooth wine sauce.

    Serves: 4 

    • 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

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.

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