Veal escalopes in Marsala
Originally from Milan but popular all over Italy, escalopes in Marsala are a quick and easy to prepare main course.
Making escalopes in Marsala
The best meat for making escalopes is veal or chicken because these meats are quite quick to cook and manage to stay tender without turning rubbery. To make your escalopes in Marsala, take some slices of veal and evenly coat with the flour. To make sure the flour doesn’t fall off the escalopes, press the flour firmly onto the meat and use a well-oiled non-stick frying pan.
Heat the Pure Olive Oil in the pan together with the rosemary. When it is hot, quickly cook the escalopes on both sides until slightly golden. Season with salt and pepper.
When golden, pour in half a glass of Marsala and turn up the heat, turning the escalpoes and allowing the alcohol to evaporate for a few moments. In this recipe the Marsala is used at the end of the cook to create, thanks also to the presence of the flour, a thick sauce, flavorsome and slightly sweet and the perfect accompaniment for the escalope.
The escalopes in Marsala will be ready to serve when the sauce has slightly thickened. Serve with the sauce and a sprinkling of freshly milled pepper.