Scalopine al marsala (Kalvefilet with marsala sauce)

Ingredients for Scalopine al marsala (Kalvefilet with marsala sauce)

Instructions for Scalopine al marsala (Kalvefilet with marsala sauce)

To prepare the Scalopine al marsala (Kalvefilet with marsala sauce) recipe, please follow these instructions:

The baked veal fillets are seasoned with salt and pepper, turned into flour. 2 tablespoons. Butter and 3 tbsp. Olive oil is heated on the pan until the butter is brushed off. Put the calf fillets on and brown them for approx. 3 minutes on each side. Take them off the pan and put them on a dish.

Pour the bulk of the fat from the forehead, add the marsala and half of the meat and quickly boil the pan to remove the deposition of force that has taken place on the bottom of the pan. Cook this heavily in and add the last part of the cloud, make sure they put the pan in the cloud and this is boiled until it starts to graze like sirup, season with salt and pepper, shake the softened butter In the fund and lean over the calf fillets.