Simple Way to Lasagne Al Forno Originalrezept

Scaloppine Al Marsala

Die hitze auf die mittlere stufe reduzieren, mit salz und pfeffer würzen und 10 minuten weiter köcheln.

Recipe Summary Scaloppine Al Marsala

Sometimes called veal Marsala, this is the classic Italian dish made with thinly sliced veal scaloppine. A recipe typical of Sicily, where the best Marsala comes from. Serve with plenty of bread to mop up the sauce.

Ingredients | Lasagne Al Forno Originalrezept

1 ⅓ pounds veal medallions

2 tablespoons all-purpose flour, or as needed

2 tablespoons butter

1 tablespoon extra-virgin olive oil

salt and pepper to taste

½ cup Marsala wine

½ cup water

1 tablespoon cornstarch

Directions

Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.

Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.

Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.

Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.

Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.

Info | Lasagne Al Forno Originalrezept

prep: 10 mins cook: 15 mins total: 25 mins Servings: 4 Yield: 4 servings

TAG : Scaloppine Al Marsala

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