Veal Scaloppine with Marsala

Ingredients

This recipe is scaled from a base yield of 1 plated serving and can be adjusted for service or production with the live serving calculator below.

• 180 g veal cutlet (lightly pounded)
• 15 g all-purpose flour
• 15 ml extra-virgin olive oil
• 20 g unsalted butter
• 120 ml Marsala wine
• 40 g veal demi-glace
• 120 g fresh asparagus
• 10 g leek leaf
• 180 g roasted potatoes
• 3 g sea salt
• 1 g black pepper

Method

1. Lightly flour the veal cutlet, shaking off any excess so the finished sauce stays delicate and glossy.
2. Heat the olive oil and butter in a sauté pan, then cook the veal quickly over high heat until just golden on both sides.
3. Season gently with sea salt and black pepper, keeping the seasoning balanced and refined.
4. Deglaze the pan with Marsala wine, add the veal demi-glace, and reduce until the sauce becomes silky and lightly glazed.
5. Blanch and peel the asparagus, then tie into a bouquet with leek leaf for a clean, elegant presentation.
6. Arrange the veal over the Marsala sauce and serve with the asparagus bouquet and roasted potatoes.

High-protein classic secondi - contains dairy and gluten