8 veal escalopes (scallops)
4 tablespoon (cucchiai) Marsala
3-4 tablespoon (cucchiai) mustard
2 tablespoon (cucchiai) milk or cream
salt and ground black pepper
2 tablespoon (cucchiai) unsalted butter
Dust the veal escalopes with flour and then set aside. Heat the butter in a large frying pan and cook over a high heat for about 1 1/2 minutes on each side. Puor the Marsala until reduced. Remove the veal escalopes from the pan. Stir the cream (or milk) and the mustard and simmer gently for 2-3 minutes or until the sauce is thick and creamy.Return the escalopes to the pan and heat through for 1 minutes on each side before serving.