(Veal Marsala - Traditional recipe)

Time: preparation: 15 minutes ........ cooking: 15 minutes 900 g (2 lb) veal escalopes 60 g (2 oz) butter 30 g (1 oz) white flour 100 ml (4 fl oz - 1/2 C) Italian Marsala wine Salt Freshly ground black pepper easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Beat your veal escalopes with a meat-ponder; then cut them in order to obtain 18 identical escalopes with a regular shape. Put them in a non-stick frying pan with butter. Cook on both side over a a medium flame.
Melt the white flour in Marsala wine and pour into the pan. Season to taste with salt and pepper, lower the flame and cook for about 10 minutes, stirring the sauce until it's smooth and wine is well evaporated.
Arrange the escalopes on a dish, dust with the sauce and serve hot.

Note
You can accompany this dish with peas, Florentine-style or with baked potatoes. Don't accompany this dish with Italian pasta: it's a real mistake!

What's the right wine?
Our suggestion is: Torgiano Rosso (a red wine from Italy)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".