(Veal Marsala - Authentic Italian recipes)

900 g (2 lb) veal escalopes
60 g (2 oz) butter
30 g (1 oz) white flour
100 ml (4 fl oz - 1/2 C) Italian Marsala wine
Salt
Freshly ground black pepper

Time:
preparation: 15 minutes
cooking: 15 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Beat your veal escalopes with a meat-ponder; then cut them in order to obtain 18 identical escalopes with a regular shape. Put them in a non-stick frying pan with butter. Cook on both side over a a medium flame.
Melt the white flour in Marsala wine and pour into the pan. Season to taste with salt and pepper, lower the flame and cook for about 10 minutes, stirring the sauce until it's smooth and wine is well evaporated.
Arrange the escalopes on a dish, dust with the sauce and serve hot.