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Veal Escalopes with Marsala Sauce

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Serves: 6
6 veal escalopes, about 125g / 4 oz each
lemon juice
salt and freshly ground black pepper
6 sage leaves
6 slices prosciutto
2 tbsp olive oil
25g / 1 oz butter
1 onion, peeled and sliced
1 garlic clove, peeled and chopped
2 tbsp Marsala wine
4 tbsp double cream
2 tbsp freshly chopped parsley
sage leaves to garnish
selection of freshly cooked vegetables, to serve

Place the veal escalopes between sheets of non pvc cling film and using a mallet or rolling pin, pound lightly to flatten out thinly to about 5mm / 1/4 inch thickness. Remove the cling film and sprinkle the veal escalopes with lemon juice, salt and black pepper.

Place a sage leaf in the centre of each escalope. Top with a slice of prosciutto making sure it just fits, then roll up the escalopes enclosing the prosciutto and sage leaves. Secure each escalope with a cocktail stick.

Heat the olive oil and butter in a large non-stick frying pan and fry the onions for 5 minutes, or until softened. Add the garlic and rolled escalopes and cook for about 8 minutes, turning occasionally, until the escalopes are browned all over.

Add the Marsala wine and cream to the pan and bring to the boil, cover and simmer for 10 minutes, or until the veal is tender. Season to taste and then sprinkle with the parsley. Discard the cocktail sticks and serve immediately with a selection of freshly cooked vegetables.

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