Schnitzel with a creamy marsala sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Veal escalopes for schnitzel | |
| 1 | Egg size 3; beaten | |
| 50 | grams | Fresh white breadcrumbs; (2 oz) |
| 2 | tablespoons | Olive oil |
| 4 | tablespoons | Marsala or sweet sherry |
| 4 | Heaped tablespoons half fat creme fraiche | |
| Salt and freshly ground black pepper | ||
| 25 | grams | Toasted pine nut kernels; (1 oz) |
| To garnish; sprigs of flat leaf | ||
| ; parsley | ||
Directions
1. Flatten the escalopes with a meat mallet or rolling pin to a thickness of 5mm (¼ inch).
2. Dip each escalope into the egg and then the breadcrumbs.
3. Heat the oil in a large frying pan. Fry the escalopes for 2 minutes on each side. Remove and keep warm.
4. Add the marsala or sherry to the pan and simmer for 1 minute, stir in the creme fraiche and warm through. Season to taste.
5. Spoon the sauce onto two warmed serving plates. Place the schnitzel on top, sprinkle over the pine nuts and garnish with sprigs of parsley.
Converted by MC_Buster.
NOTES : Veal is a tender delicate meat, complementing this traditional dish. Ideal served with a crisp green salad and baby vegetables.
Converted by MM_Buster v2.0l.