Scaloppine (schnitzeltjes)

Name: scaloppine (schnitzeltjes)
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 8 veal schnitzels a 75 g; salt; pepper; 2 tablespoons flour; 1 shallot; 60 g cold butter or margarine; 1 dl dry white wine; 2 dl Marsala; 1 pot cattle fond 380 ml; 4 twigs sage

A tasty Italian recipe. The main course contains the following ingredients: meat, veal schnitzels (a 75 g), salt, pepper, flour, shallot, cold butter or margarine, dry white wine, Marsala, beef fondue (380 ml) and sage.

Ingredients

Kitchen Stuff

aluminium foil

Directions

Spread the schnitzels with salt and pepper.
Pick up flour and beat the excess flour of meat.
Scallop and finely chop the shallots.
Heat up half of butter in large frying pan and brown the meat on both sides for a short time.
Remove the meat from the pan and keep it warm in aluminum foil.
In the remaining butter, season shallot for about 1 minute on medium heat.
Then add wine and Marsala and reduce to 1/3 part on high heat.
Add the fondue and reduce to half in a high heat.
In the meantime, cut the rest of butter into cubes.
On low heat stirring butter cubes one by one in sauce, so that sauce will bind lightly.
If necessary add more Marsala and salt to taste.
Then put the schnitzels in sauce and let simmer for a few minutes.
Dust the meat just before serving with chopped fresh sage.
Tasty with spinach with pine nuts and pasta..