Schnitzel with a Creamy Marsala Sauce

2 servings

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Schnitzel with a Creamy Marsala Sauce Ingredients

2 Veal escalopes for schnitzel	4 Heaped tablespoons half fat
1 Egg size 3; beaten	Salt and freshly ground
50 g Fresh white breadcrumbs; (2	25 g Toasted pine nut kernels; (1
2 tb Olive oil	To garnish; sprigs of flat
4 tb Marsala or sweet sherry	; parsley

Instructions for Schnitzel with a Creamy Marsala Sauce

1. Flatten the escalopes with a meat mallet or rolling pin to a thickness of 5mm (1/4 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.

Main Ingredient: Cuisine: Uncategorized