12 – 2oz veal leg slices (pounded)
1/8 tsp kosher salt
1/8 tsp ground black pepper
¼ c All Purpose flour
3 oz olive oil
1 c marsala wine
1 c demi-glace
2 tbsp unsalted butter
Season veal leg slices with salt and pepper. Lightly coat with ap flour. Heat olive oil in sauté pan over medium-high heat. Cook leg slices for 1-2 minutes per side then remove and hold warm. Add marsala wine to the pan the leg slices were cooked in to de-glaze pan. Reduce by half then add demi-glace and reduce by 1/3. Now whisk in butter and serve over warmed veal leg slices.