Medallions Of Veal With Marsala

Preparation:

Preparation: Cut the meat into medallions about 2 cm thick. Roll them up in the pork net and flavor with rosemary, melt the butter with a little onion, brown the meat on both sides and pour over the Marsala wine making a flambé. Finish cooking for about 15 minutes. Adding water from time to time. Remove the meat from the heat and toss the sauce by adding more butter and pepper. Serve velvety with the sauce.