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Scaloppine al Marsala
Veal with Marsala
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2017
The scaloppina is an integral part of every Italian kitchen. There are many versions: with wine, with herbs, with orange or lemon juice and grated rind, with vin santo, and lots of others. Here is the classic Marsala version from Piedmont.
Ingredients
8 15-30 ml 2-3 tbsp
Method
- Beat the meat carefully with a meat mallet or rolling pin until very thin. Put the flour on a plate and, just before you are ready to fry it, lightly coat the veal in the flour.
- Heat the butter in a large frying pan and quickly fry the meat for 2 mi
