Quick and delicious – serves two
Veal fillets x 2
Large knob of butter
Tablespoon of olive oil
½ cup thickened cream
Juice of small lemon
½ cup Marsala
Handful of roughly chopped parsley – and chives if you like
Salt + Pepper
Take two veal fillets, well pounded by your butcher and coated in seasoned flour. Melt butter in a heavy based pan, add olive oil and fry veal quickly, until brown, on both sides. Remove from pan, keep warm. Switch heat to low, then deglaze pan with Marsala, lemon juice and some chicken stock or water if sauce is too gluggy. Simmer for a minute or two, then stir in cream, and herbs + season with salt and pepper to taste. Return veal to pan and gently heat through.
Serve with steamed rice or steamed potatoes and simple green salad. A glass of Riesling or Sauvignon Blanc might also go down well!