Scaloppine, Livorno Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- large-animal meat
- butter
- broth
- flour
- marsala
- parsley
Instructions
- Beat small slices of meat well and cook in butter until absorbed.
- Moisten with broth, season, bind with a pinch of flour, and scent with marsala.
- Finish with chopped parsley before serving.