Ingredients
- 8 slices of veal nut
- 200 g rice flour
- 150 g vegetable broth
- 100 g butter
- 80 g Marsala
- laurel
- thyme
- sage
- extra virgin olive oil
- salt
- pepper
Beat the slices of meat lightly, so that they are all the same thickness.
Flour them in the rice flour, shaking them from excess, and quickly blanch them in a pan with a drizzle of oil, butter, a few thyme and sage leaves and 1 bay leaf.
Season with salt and pepper and let them rest on a plate, covered with aluminum foil.
Report the pan on the fire, remove the herbs, blend with the Marsala and add the hot broth. Let it cook over low heat, adding a knob of butter to thicken the sauce; salt and pepper.
Put back the slices in a pan and finish cooking in a few seconds, letting them flavor in the sauce. Serve garnished with fresh herbs.
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