in Italy

Veal schnitzel with Marsala sauce

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Ingredients for 4 servings:

  • 400 g veal escalope, 4 pieces
  • 3 tbsp olive oil
  • 30 g butter
  • 100 ml dry Marsala
  • e.g. balsamic vinegar
  • e.g. salt and pepper
  • Flour

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Sicilian recipe

Flatten the schnitzels between cling film, season with salt and pepper, and coat the surface in flour to create a thin layer of flour. Heat oil and butter in a pan and cook the schnitzels on both sides until lightly browned. Remove from the pan and keep warm. Pour the Marsala into the pan and add a few dashes of balsamic vinegar. Reduce the sauce slightly and season with salt and pepper. Return the schnitzels to the pan and heat through. Serve the schnitzels coated in the sauce on warm plates. Glazed carrots make a good accompaniment.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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