Ingredient:
4×60-90 g (2-3 oz) veal escalopes
1 tbsp plain flour
Salt and black pepper
45 g (1 ½ oz) butter
1 large onion, finely chopped
125 ml (4 fl oz) marsala
125 ml (4 fl oz) chicken stock
Chopped parsley, to garnish
Method:
Put each veal escalope between two sheets of cling film and pound until 3 mm (1/8 in) thick with a rolling pin.
Season the flour with salt and pepper and use lightly to coat the escalopes.
Melt 30 g (1 oz) of the butter in a frying pan, and cook the escalopes, in batches if necessary, for 2 minutes on each side or until golden. Remove from the pan and keep hot.
Melt the remaining butter, add the onion, and cook gently for about 5 minutes until soft and lightly browned. Pour in the marsala and boil, stirring, until reduced to 2 tbsp. add the stock and boil until reduced to 90 ml (3 fl oz).
Return the escalopes to the pan, spoon over the sauce, and warm the escalopes through. Sprinkle with chopped parsley.
4×60-90 g (2-3 oz) veal escalopes
1 tbsp plain flour
Salt and black pepper
45 g (1 ½ oz) butter
1 large onion, finely chopped
125 ml (4 fl oz) marsala
125 ml (4 fl oz) chicken stock
Chopped parsley, to garnish
Method:
Put each veal escalope between two sheets of cling film and pound until 3 mm (1/8 in) thick with a rolling pin.
Season the flour with salt and pepper and use lightly to coat the escalopes.
Melt 30 g (1 oz) of the butter in a frying pan, and cook the escalopes, in batches if necessary, for 2 minutes on each side or until golden. Remove from the pan and keep hot.
Melt the remaining butter, add the onion, and cook gently for about 5 minutes until soft and lightly browned. Pour in the marsala and boil, stirring, until reduced to 2 tbsp. add the stock and boil until reduced to 90 ml (3 fl oz).
Return the escalopes to the pan, spoon over the sauce, and warm the escalopes through. Sprinkle with chopped parsley.
