Every trattoria in Rome offers veal or chicken scallops cooked in a Marsala sauce. The recipe is Jewish in origin. To serve 4 you'll need:
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 1 2/3 pounds (700 g) veal scallops or sliced chicken breast, pounded gently with the smooth side of a meat pounder to thin them out (don't puncture them)
- Flour
- Salt
- Olive Oil
- 1/2 cup (125 ml) Marsala diluted with a little water or broth
- 2 tablespoons minced parsley
Preparation:
Dredge the slices of meat in the flour, and salt them.
Heat 1/4 cup of olive oil in a large skillet and saute the meat over a brisk flame, turning the slices once or twice.
When the meat is close to being done, sprinkle in the diluted Marsala, reduce the heat to low, and simmer the slices for a few minutes more. Remove the meat to a heated platter, add a couple of tablespoons of hot water to the pan drippings, heat them through, stirring briskly, and drizzle them over the meat. Dust with the minced parsley and serve.
Note: Instead of Marsala, you could use dry white wine or lemon juice.
Heat 1/4 cup of olive oil in a large skillet and saute the meat over a brisk flame, turning the slices once or twice.
When the meat is close to being done, sprinkle in the diluted Marsala, reduce the heat to low, and simmer the slices for a few minutes more. Remove the meat to a heated platter, add a couple of tablespoons of hot water to the pan drippings, heat them through, stirring briskly, and drizzle them over the meat. Dust with the minced parsley and serve.
Note: Instead of Marsala, you could use dry white wine or lemon juice.
