Pan-frying

Pan-frying is an excellent way of cooking lean, thin slices of meat, such as the veal in the saltimbocca shown here. The high temperature and hot fat seal the meat immediately, making sure it remains moist and succulent. Use a non-stick frying pan with a heavy base and just enough fat to prevent the meat from sticking. The delicious pan juices are combined with Marsala and cream at the end of cooking to make a rich accompanying sauce.

1. Add the meat when the butter is foaming. Turn it quickly several times to sear it, then cook over a moderate heat for 3-4 minutes.

   

2. Stir the cream vigorously over a moderate heat so that it blends with the Marsala and pan juices to make a smooth sauce.