It is a quick and easy meal.
200 grams veal schnitzel/scallopini
Thin pieces of chicken can be substituted.
If the veal is not thin it may need to be flattened.
Coat the veal in flour.
Sauté the coated veal in a little olive oil until browned and then add half a cup of beef stock and half a cup of sweet marsala.
Allow the veal to simmer slowly in the sauce which will thicken a little.
When the veal is cooked and tender, put it on a plate and spoon over the marsala sauce.
On this occasion I served it with steamed french beans and sliced portobello mushrooms sautéd in a little olive oil and crushed garlic.
Prepared, tried and tested by: Joyce Gonin