Veal Marsala Recipe
Ingredients
| Fillet | 625 Gram | |
| Flour | 25 Gram | |
| Piece of blade mace | ||
| Pinch paprika | ||
| Pinch basil | ||
| Pinch oregano | ||
| Black pepper salt | 1 To taste | |
| Oil | 30 Milliliter | |
| Butter | 50 Gram | |
| Marsala | 150 Milliliter | |
| Double cream | 150 Milliliter | |
| Juice 5 lemon | ||
| 100 g 1/4 lb) (5/8 cups) button mushrooms ' | ||
| Parsley | 10 Milliliter, chopped | |
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.
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.
Chef
