Scaloppine al Marsala
Inspired by: Scaloppine al Marsala
Comment: Can be made with veal, chicken, turkey or pork. Marsala can be replaced with Madeira, Port or the juice of a lemon.
To flatten the meat, place it between 2 sheets of parchment paper or cling film with a few drops of water, so that the meat slides more easily, and tap with the flat side of the hammer.
8 small slices of meat (see text) 400 to 600 g
2 dl dry Marsala (or Port or Madeira)
1 dl chicken broth
1/2 lemon (opt)
50 g butter
S + P
Flatten the meat if necessary.
Prepare a mixture of flour and salt, and flour the slices of meat, without excess.
In a skillet, melt the butter with a little EVOO.
Quickly brown the meat on both sides and set aside (if possible keep warm).
Deglaze with Marsala, reduce by half.
Add the broth and heat.
Possibly a little lemon juice.
Return the meat to the pan, and reheat (without boiling), stirring to loosen the flour and thicken the sauce.
Season with pepper, check the salt.