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Quebec Milk-Fed Veal Cutlets – Marsala
Scaloppine Di Vitello Al Marsala |
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This recipe was prepared by Luigi Giordano, chef
at the Palmo restaurant, Ste-Dorothée-de-Laval
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- 18 slices (cutlets) Quebec Milk-Fed Veal, approx. 40 g (1.5 oz) each, scalloped
- A sufficient quantity of flour
- 75 g (5 tbsp) butter
- Extra virgin olive oil
- Salt and pepper
- 90 ml (3 oz, approx. 1/3 cup) dry Marsala
- 175 ml (6 oz, approx. 3/4 cup) chicken broth or veal stock
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Preparation
- On a working surface, using a pastry roller, flatten the milk-fed veal cutlets and flour them lightly.
- In a saucepan, heat 45 g (3 tbsp) of butter with a little olive oil and brown the
milk-fed veal cutlets for about 30 seconds on each side. Turn only once during cooking and add the salt and pepper.
- Add the Marsala, let evaporate on a medium heat. Add the chicken broth and finish cooking (about 5 to 10 minutes).
- Remove the milk-fed veal cutlets and place on a serving platter. In the same saucepan, add the rest of the butter - 30 g (2 tbsp) - to the sauce left over from the cutlets and stir in a little flour. Filter on to the meat through a fine sieve and serve immediately.
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