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Veal Marsala

creative.chef's picture
Ingredients
  Cushion of veal 1 1⁄2 Pound (The Fillet Part Of The Thick Portion Of Leg, About 625 Grams)
  Flour 1 Ounce (About 25 Grams Or 4 Tablespoon)
  Blade mace 1
  Paprika 1 Pinch
  Basil 1 Pinch
  Oregano 1 Pinch
  Black pepper To Taste
  Salt To Taste
  Oil 1 Fluid Ounce (About 30 Milliliter Or 2 Tablespoon)
  Butter 2 Ounce (About 50 Grams)
  Marsala 1 Pint (About 150 Milliliter Or 0.5 Cup)
  Double cream 1 Pint (Use Heavy Variety, About 150 M L Or 0.5 Cup)
  Lemons 5 , juiced
  Button mushrooms 1⁄4 Pound (About 100 Grams Or 5/8 Cup)
  Chopped parsley 2 Teaspoon (About 10 Milliliter)
Directions

1 Cut the veal into 4 slices, 5 mm (lin) thick, and beat each one with a meat mallet, flattening it to the largest possible size.
Cut each slice in half.
2 Sieve the flour on to a plate.
Powder the mace, and add it to the flour with the remaining spices, herbs and seasoning.
3 Pass each escalope in the seasoned flour and shake off any excess.Heattheoilandbutterina large frying pan (skillet) over a table spirit burner.
When it is sizzling hot, add the escalopes and fry for H minutes on each side, or until golden.
Drain off the excess butter and oil.
4 Stir the Marsala into the pan and boil for 2 minutes.
Stir in the cream and lemon juice and boil for 1 minute, shaking.
5 transfer the escalopes to serv- ing plates.
Add the mushrooms to the sauce in the pan.
Simmer, stirring continually, for 2 more minutes and pour the sauce over the escalopes.
Garnish the escalopes with a little chopped parsley and serve with fried new potatoes, and buttered aspara- gus and celery.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Pork
Servings: 
4

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