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JBrown
Scaloppine (schnitzeltjes)
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.
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Ingredients
Directions
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Spread the schnitzels with salt and pepper.
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Pick up flour and beat the excess flour of meat.
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Scallop and finely chop the shallots.
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Heat up half of butter in large frying pan and brown the meat on both sides for a short time.
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Remove the meat from the pan and keep it warm in aluminum foil.
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In the remaining butter, season shallot for about 1 minute on medium heat.
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Then add wine and Marsala and reduce to 1/3 part on high heat.
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Add the fondue and reduce to half in a high heat.
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In the meantime, cut the rest of butter into cubes.
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On low heat stirring butter cubes one by one in sauce, so that sauce will bind lightly.
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If necessary add more Marsala and salt to taste.
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Then put the schnitzels in sauce and let simmer for a few minutes.
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Dust the meat just before serving with chopped fresh sage.
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Tasty with spinach with pine nuts and pasta..
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Nutrition
390Calories
Sodium21% DV500mg
Fat40% DV26g
Protein70% DV35g
Carbs1% DV4g
Fiber4% DV1g
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