serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 4 thin veal steaks, pounded to tenderise
- salt and pepper, to taste
- plain flour, for dusting
- 30 g butter
- 2 tbsp extra virgin olive oil
- 80 ml (⅓ cup) Marsala
- 125 ml (½ cup) chicken stock
- creamy mashed potatoes and steamed green beans tossed in butter, to serve
Instructions
- Season both sides of the veal with salt and pepper. Dust in the flour and shake off the excess.
- Place the butter and oil in a large frying pan over medium-high heat. When the butter is foaming, cook the veal for about 2 minutes on both sides or until golden. Remove from pan and drain on paper towel.
- Pour off the excess fat from the pan but keep the crunchy bits. Add the Marsala, stock and 60 ml (¼ cup) water and bring to boil over medium heat. Simmer for 2 minutes.
- Return the veal to the pan, reduce the heat to low, then cover and simmer for 10 minutes, turning once.
- Remove the veal and put on a serving plate with the mash.
- Add another 60 ml (¼ cup) water to the pan and bring to boil again, scraping off all the brown bits. Cook for a few minutes or until syrupy, then spoon over the veal, then serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
