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.
600g veal medallions
flour, for dusting
1 tablespoon extra virgin olive oil
salt and pepper, to taste
120ml Marsala wine
1 tablespoon cornflour, dissolved in 125ml water
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Pound the veal evenly to about 5mm thick. Pat dry with paper towel, then dust with flour on both sides.
Melt the butter with the olive oil in a large frying pan. As soon as the butter is foamy, add the veal and brown for 3 to 4 minutes per side. Season with salt.
Remove the veal from the pan and keep warm. Pour in the Marsala and stir to scrape up all of the browned bits from the bottom of the pan. Add the cornflour dissolved in the water, stirring well. Season with salt and pepper, then cook until thickened.
Return the veal to the pan and cook for 1 minute longer. Remove from heat and serve the scaloppine with Marsala sauce.