Piccata di vitello al marsala
Instructions
In a large saucepan melt the butter and let it just became Hazel lay the slices of meat with flour.
Cook over a high flame from one and the other side for about 5 minutes.
Adjust the salt.
You season the slices for a few minutes on low heat, then remove them and keep them on a warm platter.
With a wooden spoon remove the cooking, pour two glasses of Marsala, stir carefully, then evaporate.
Cover the slices of meat with sauce, serve.
Accompanying wines: Valle d'Aosta DOC Towers, Morellino Di Scansano DOC, DOC.
Ingredients and dosing for 4 persons
- 500 g of veal in slices
- 80 g of butter
- 2 cups of dry marsala wine
- Flour
- Salt