• 18 pieces of milk fed veal. Pounded gently with kitchen wooden hammer.
• 1 cup of marsala wine (either dry or sweet according to preference).
• Whole or white flour
• Refined olive oil for cooking
• 50 grams of capers
• Juice of one large lemon
• 2 tablespoons coarsely chopped fresh parsley
• Salt and pepper.
1• Over medium heat, warm several tablespoons of olive oil in a large pan for a few seconds, being careful not to burn the oil.
2• Generously coat veal pieces with flour and place in pan, turning occasionally.
3• Sprinkle with salt and pepper.
4• Add juice of one lemon.
5• When the veal is essentially cooked, carefully pour marsala wine over it, stirring the mixture gently.
6• Allow alcohol to evaporate as sauce thickens. This may take about two minutes.
7• Add the parsley when it’s almost done. If you prefer a thicker sauce, add a little flour.
8• Add capers last or sprinkle them over the chicken as a garnish. Serves four to six.