Escalope of veal with marsala and orange

Escalope of veal with marsala and orange

Scaloppine di vitello con marsalae arancia

By
From
Rome
Serves
4
Photographer
Helen Cathcart

Our Roman friend Stefania has three in her family and most evenings she makes a simple supper for her trio with only a few ingredients on the plate. Mainly she uses only three flavours as she doesn’t like to overpower the main ingredient; she feels that should be allowed to shine through. When we worked together at her house she realised she had a whole repertoire of family recipes that each had only three main ingredients!

Ingredients

Quantity Ingredient
6 veal or turkey escalopes
plain flour, for dusting
3 tablespoons extra-virgin olive oil
1 x 8cm strip orange peel
60ml marsala or sweet wine
2 tablespoons orange juice
3 tablespoons water
30g butter
salt
freshly ground black pepper

Method

  1. Season and lightly flour the escalopes. Heat the oil in a large frying pan over a medium–high heat and add the escalopes. Fry for about 1–2 minutes until lightly golden on one side, then turn over and fry for another 2 minutes until golden on both sides. Add the strip of orange peel and the marsala, and allow to reduce for a couple of minutes. Pour in the orange juice and water, then add the butter, and swirl through with the juices in the pan to form the sauce. Serve straight away with mashed potato or Nonna’s Potatoes and Sautéed Spinach or Kale.
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