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Cooking + Entertaining

Escalopes with Marsala: the tasty and quick recipe with pork loin and rosemary

Escalopes with Marsala: the tasty and quick recipe with pork loin and rosemary

ingredients

Extra virgin olive oil

The escalopes with marsala I’m a second dish easy and tasty, a variant of the more classic white wine escalopes. They are prepared in a few minutes and with great simplicity: ideal for any lunch o family dinner, even organized at the last minute, will win over young and old. Just accompany them with a side dish of vegetables and a few slices of bread, for the indispensable shoe, and a filling and complete meal is ready. In our recipe we used the slices of pork loin and then we flavored them with rosemary, which can however be replaced with bay leaf, parsley or other aromatic herbs of your taste.

The slices of meat are passed in flour, browned in a pan with a knob of butter and then cooked with the addition of marsala, which will create a delicious cream. If you like, you can blend with a few drops of balsamic vinegar, a ladle of vegetable broth or, to make the sauce thicker, with fresh cooking cream. Instead of pork, you can use the pollo where he veal. If you want to get a thicker and tastier sauce, you can add a few tablespoons of mustard to the marsala. You can also complement them with sautéed mushrooms or another seasonal vegetable.

Find out how to make them by following the step-by-step procedure and advice. Also try the lemon scallops.

How to prepare escalopes with marsala

Arrange the slices of meat on the cutting board 1.

Cover them with a sheet of parchment paper and beat them with a meat mallet 2.

They will need to be thin and even 3.

Pour the flour into a dish and flour the slices of meat by pressing lightly with your fingers and removing the excess 4.

Do the same on the other side and keep the slices aside 5.

In a non-stick pan pour the extra virgin olive oil with a knob of butter 6 and heat over medium heat.

Add the slices of meat to the pan and raise the heat to start browning the meat 7.

When the slices of meat are well browned on both sides 8lower the heat and season with salt and pepper.

Set the meat aside and pour the marsala into the pan, recovering the cooking juices 9.

Dissolve a tablespoon of flour in 50 ml of warm water. Then pour into the pan 10.

Reduce by lowering the heat to the minimum, until you reach the desired consistency; then add the scallops 11.

Let it flavor for a few moments and perfume with fresh rosemary 12.

Serve immediately 13.

storage

The advice is to consume the escalopes with Marsala immediately after preparation; alternatively, you can store them in the refrigerator, in a special airtight container, for maximum one day.

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