Veal Escalopes With Marsala

Veal Escalopes With Marsala


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


  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.

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.