Perfect Veal Piccata with Marsala Recipe
The perfect recipe to prepare veal piccata with Marsala, enhanced with a touch of fresh herbs. The veal slices are browned and then coated with a delicious Marsala sauce, creating a dish with an enveloping flavor. Warm and easy to prepare, perfect for a genuine Italian lunch.
Ingredients
- 500 g Veal Sliced
- 80 g Butter
- 2 glasses Marsala Wine Dry
- to taste Flour
- to taste Salt
Instructions
- In a large pan, melt the butter and wait for it to turn hazelnut in color.
- Generously coat the veal slices with flour and place them in the pan.
- Cook the slices over high heat for about 5 minutes on each side, until they are golden brown.
- Season with salt to your taste.
- Reduce the flame and let the slices flavor for a few additional minutes, then transfer them to a plate and keep them warm.
- Using a wooden spoon, scrape the bottom of the pan to collect the cooking juices.
- Pour the two glasses of Marsala into the pan and mix thoroughly, allowing the alcohol to evaporate.
- Coat the veal slices with the sauce obtained and serve immediately.
Notes
To give an original touch to your piccata, add a sprinkle of finely chopped fresh aromatic herbs, such as thyme or rosemary, to the sauce before pouring it over the meat. This will give the dish an unexpected freshness and a captivating aroma.