Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- Veal cutlets or scallops (see below for precise amounts)
- Butter
- Fresh sage
- A sprinkling of Marsala wine
Preparation:
This dish is made with loin of veal, trimmed of all membranes but with the ribs attached, cut into thin slices. Set a copper skillet to heat with butter and a few leaves of sage. When the sage leaves have cooked a bit, add the meat and brown it over a lively flame. When the meat has browned on both sides, salt it, dust it with flour, sprinkle it with Marsala, and cook it until it's done. There should be some sauce left in the pan.Given that 1 1/4 pounds of meat will yield six cutlets, a scant quarter cup of Marsala will be sufficient, with, perhaps, a little bit of tomato sauce; use a teaspoon of flour.
Artusi neglects to say how much butter: enough to coat the bottom of the pan, a tablespoon or so. In terms of wine, a zesty white.
