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Veal Scaloppini in Marsala Wine with Mushrooms

Makes 6 servings:

  • 750 gr thin slices of veal
  • 400 gr of sliced mushrooms
  • 75 gr of salted butter
  • Baking flour
  • 1 glass Marsala wine
  • Salt and pepper to taste
  • 1 tbsp of washed salted capers

Take a large tray and sprinkle 2 hand full of flour.

Take slices of veal and press them over the flour.

In a large frying pan melt the butter and cook the veal slowly, adding the capers, mushrooms and a little salt and pepper.

When cooked, add a glass of Marsala wine to the frying pan and stir until the sauce is a liquid cream.

Serve with potatoes and vegetables of the season.

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