Pork Escalopes with Marsala (Scallope Di Maiale Al Marsala)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
675 g/1-1/2 lb whole pork fillet freshly ground black pepper 2 tablespoons olive oil
25 g/1 oz butter 3 teaspoons plain flour 125 ml/4 fl oz marsala wine
125 ml/4 fl oz chicken stock salt



1 Cut the pork into 3 cm/1-1/4 inch thick slices; the tapered tail end can be thicker as this will be treated differently. Cut each slice almost in half across the grain and open it out. Cut the tail end with the grain almost through, and open out. Gently flatten the escalopes with the smooth side of a meat mallet, taking care not to tear. Season with pepper.
2 Heat a large frying pan over a high heat. Add half the oil and half the butter and immediately put in a layer of escalopes. Cook for about 1 minute on each side and remove to a plate. Add the remaining oil and cook the rest of the escalopes. Reduce the heat, add the remaining butter to the pan and sprinkle in the flour. Remove from the heat and stir with a whisk, then add the marsala and stock. Return to a medium-low heat and stir until the sauce thickens and bubbles. Add salt to taste. Return the escalopes to the pan, turning over to glaze and heat through; do not allow the sauce to boil. Serve immediately.

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