Veal medallions in marsala sauce
Instructions
Cut the meat into 2 cm thick medallions.
Roll the pork and season with Rosemary, melt the butter with a little onion Brown the meat on both sides and sprinkle with the marsala doing a flambé.
Finish cooking for 15 minutes.
By adding water from time to time.
Remove the meat from the fire and pull the sauce by adding more butter and pepper.
Serve with the sauce vellutando.
Ingredients and dosing for 4 persons
- 250 g of veal
- 50 g of butter
- 1 glass of marsala wine
- 20 g of green pepper and red pepper in grains
- Pork network
- Salt
- Olive oil extra virgin
- Rosemary