Marsala wine lends a rich, smoky-sweet flavour to this traditional Sicilian veal dish. Serve this 10-minute main with sautéed broccoli or rapini.
1 pound veal scallopini, pounded to 1/4–inch thick
Salt and freshly ground pepper, to taste
Flour, for dredging
4 tbsp. extra virgin olive oil
1/3 cup dry marsala wine
1 cup chicken stock or veal stock
2 tsp. lemon zest
Juice of 1/2 lemon, or to taste
Fresh chopped parsley, for garnish (optional)
Season veal with salt and pepper and then dredge in flour. Shake off any excess flour.
In a large fry pan, heat the olive oil over high heat. When oil is hot, fry veal until golden brown on each side, about 2 minutes per side. To avoid overcrowding the pan, cook veal in batches, if needed.
Remove veal from pan. Deglaze the pan with marsala. Cook for 1 to 2 minutes. Add chicken stock and cook until reduced by half, about 5 minutes. Finish sauce with lemon zest and lemon juice. Add veal back to pan to heat through. Garnish with chopped parsley, if desired.
Yield: 4 servings.