Veal Piccata With Marsala

Recipe second for 4 people based on Veal.

Preparation:

Preparation: In a large saucepan let the butter melt and as soon as it has turned hazelnut-coloured, place the abundantly floured slices of meat on top. Cook them over high heat on both sides for about 5 minutes. Adjust the salt. Leave the slices to flavor for a few more minutes over low heat, then remove them and keep them on a warm plate. With a wooden spoon, remove the cooking liquid well, pour two small glasses of Marsala, mix carefully, let it evaporate. Cover the slices of meat with the sauce, serve. Accompanying wines: Valle D'Aosta Torrette DOC, Morellino Di Scansano DOC, Faro DOC.