Scaloppine al Marsala from 'The Godfather'

Instructions

1. Step 1

   Slice the veal into four pieces of about 4 x 4 cm, then gently pound them flat using a meat mallet to make cutlets about 6 x 6 cm in size.

2. Step 2

   Put the flour on a plate. Salt the cutlets, dredge them in the flour and pat them down to coat well.

3. Step 3

   Heat half the butter in a frying pan. When foaming, fry the first half of the escalopes over a brisk heat until brown on both sides, lift out and keep warm on a serving plate. Repeat with the remaining butter and escalopes and keep warm.

4. Step 4

   Add the Marsala and Grand Marnier to the hot butter, flambé briefly and reduce by half. Season with salt, lemon juice and black pepper and pour the reduced sauce over the escalopes to serve.

5. Step 5

   If you like, you can serve crunchy sautéed spinach or green beans with it. Or just bread to soak up the delicious juices.