Scaloppine Al Marsala (Marsala Cutlets)

For the Marsala escalope, pound the veal escalopes very thin, salt, pepper and turn in flour on both sides. Heat olive oil and butter together in a pan. Add cutlets and quickly fry until brown on both sides (no longer than 3 minutes). Lift out and keep warm.

Then dissolve the frying residue with Marsala and stock or soup and reduce everything to about half. Return cutlets to pan and let simmer for 1 minute more. Thicken the sauce with breadcrumbs as needed. Season with freshly ground salt, pepper and lemon juice.

Arrange the Marsala escalopes on warmed plates, drizzle the sauce over them and serve hot.

Preparation Tip:

COOKING TIME: about 4-5 minutes RECOMMENDATION FOR COOKING: rice or tagliatelle TIP: The same recipe can also be used to prepare scaloppine al vino bianco (with dry white wine) or scaloppine al limone (with lemon juice only). In any case, it is important that the scaloppine are almost paper thin and are fried very briefly.

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