Easy-to-make dish, perfect for a quick lunch or dinner, Scaloppine alia Marsala (skah-law-pee-nee allah mahr-sah-lah) may be served with steamed broccoli and boiled nezo potatoes. A light Italian red wine such as Valpolicella or a lightly chilled rose wine such as Verdicchio Rosato would go very well with this dish.
4 veal escalopes, pounded thin
3 tablespoons lemon juice
1 teaspoon salt
1 teaspoon black pepper
1 oz. flour
2 oz. butter
4 fl. oz. Marsala
1 tablespoon beurre manie
In a large, shallow dish, marinate the escalopes in 2 tablespoons of lemon juice for 30 minutes, basting occasionally.
Remove the escalopes from the dish and pat them dry with kitchen paper towels. Rub them all over with the salt and pepper.
Place the flour in a shallow plate and dip the escalopes in it, one by one, shaking ofl’ any excess. Set aside.
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, place the escalopes in the pan. Fry them for 3 to 4 minutes on each side or until they are lightly and evenly browned.
Add the remaining lemon juice and the Marsala to the pan and cook for a further 2 minutes, stirring constantly. Add the beurrc manie, a little at a time, and cook, stirring constantly, for a further 1 minute or until the sauce thickens.
Remove the pan from the heat and transfer the mixture to a warmed serving dish. Serve at once.