CookEat Recipe
Scaloppine alla Livornese
Thin beef escalopes cooked in butter and a little broth, with a pinch of flour to bind the pan juices, Marsala and chopped parsley added at the end.
Method
Steps
Step 1
Gather the ingredients: 500 g thin beef escalopes from a suitable lean cut; 30 g butter; About 3 tablespoons stock, plus a little if needed; Salt and black pepper; A small pinch of plain flour, about 1/2 teaspoon; 2 tablespoons Marsala; 1 teaspoon finely chopped parsley.
Step 2
Place the escalopes between sheets of food-safe paper and pound gently to an even thickness of about 4–5 mm. Keep the raw meat and its juices away from other foods. Do not coat the meat in flour before cooking.
Step 3
Melt the butter in a wide frying pan and add the escalopes in a single layer, working in batches if needed. Cook over moderate-high heat, turning at least twice, until the butter has coated the meat and the pan begins to dry, about 2–3 minutes.
Step 4
Add the stock a spoonful at a time to finish cooking. Season with salt and pepper. Sprinkle the small pinch of flour into the pan juices and stir it in smoothly; simmer for about 2 minutes so it cooks and lightly binds the sauce. Add the Marsala and continue briefly, checking the thin escalopes with a suitable probe to reach at least 71°C. Add a little more stock if necessary to keep a small amount of sauce.
Step 5
Scatter in the finely chopped parsley just before taking the pan off the heat. Turn the escalopes in the sauce and serve immediately.
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