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Escalopes with marsala

Ingredients

- 700 g veal topside cut in thin slices
- maizena according to taste
- 3 tablespoons of butter
- 200 ml of stock obtained with 1 teaspoon of Bauer’s Vegetalbrodo
- 1/2 cup of Marsala
- Bauer’s Arostina

Preparation

Flatten the meat slices with the meat mallet, dip them in the maizena and brown them in the butter on both sides, on high heat. Place the cooked slices on a plate, keeping them warm, and continue until all the meat is cooked. If necessary, add more butter. Having finished cooking all the meat slices, remove the excess butter and pour the stock, obtained with 1 teaspoon of Bauer’s Vegetalbrodo, into the pan. When it boils, remove the juices from the bottom of the pan with a wooden spatula and add the Marsala, let it evaporate and season with Bauer’s Arostina. Finish cooking the escalopes, replacing them in the pan and moving them from time to time every now and then so that they do not stick to the pan. The sauce should be quite dense.

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