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500g of veal  cut fairly finely or you can use chicken breasts 

A little plain white four

¼ glass Marsala wine mixed with ¼ glass of Cognac

A small cup of Extra Virgin Olive oil

A pat of unsalted butter

A dash of salt and pepper

Preparation :

Lightly dust the meat with the flour ( A hint from Zia Mirella – put a little salt and pepper into the flour and mix it up)

Melt the butter and the Extra Virgin Olive Oil in a large frying pan.

Lightly fry the meat on a medium heat turning over to brown on both sides.

This should take about 3-4 minutes on each side .

Add the Marsala/Cognac mixture and continue cooking for another 8-10 minutes until the Marsala/Cognac has been absorbed – but don’t let the meat get dry.

This is one of Zia Mirella’s recipes that needs to be cooked on the spot as it is delicious served straight from the frying pan.

Serve with whatever vegetables that you have and perhaps a few boiled baby potatoes, mashed potatoes, or french beans with a little olive oil and chopped parsley, or sage sprinkled on.