Veal Escalopes With Marsala

Ingredients:

Serves 4

• 1 lb and 2 oz (500 grams) veal escalopes

• Plain flour, for dusting

• 3 oz (80 grams) butter

• 8 fl oz (250 ml) dry Marsala wine

• Salt

Directions:

1. Dust the veal escalopes with flour.

2. Melt the butter in a large frying pan, and when it turns hazel add the veal and cook over a high heat for about 5 minutes on each side.

3. Lower the heat, season with salt to taste and cook for a few more minutes more, then remove from the pan and keep warm.

4. Pour in the Marsala wine and cook over a low heat, scraping up the sediment from the base of the pan with a wooden spoon.

5. Place the escalopes on a warm serving dish and spoon the sauce over them.