- Serves: 2
- Cook Time: 10 minutes
- Prep Time: 10 minutes
- Effort: easy
- 80 ml olive oil
- 1 quince, cut into small pieces
- 1 onion, sliced
- small handful prunes, stoned and coarsely chopped
- 1 bay leaf
- pinch ground allspice
- half cinnamon sticks
- pinch crushed dried red chilli flakes
- splash red wine vinegar
- 1 tbsp sugar
- 300 ml beef stock
- 2 veal escalopes
- 125 ml marsala
- handful flat leaf parsley, chopped
- 1 lemon, quartered
1. Heat half the olive oil in a heavy-based pan and gently fry the quince and onion. When they have started to caramelise, add the prunes, bay leaf, allspice, cinnamon stick and red pepper flakes and stir well.
2. Stir in the vinegar and sugar, allow the mixture to bubble and reduce, then pour in the stock. Allow to simmer gently until reduced to a fairly runny sauce.
3. Heat the remaining oil in a clean frying pan until hot. Season the escalopes well and flash fry for 3 minutes on each side. Remove veal from the pan and keep warm.
4. Deglaze the pan with the Marsala, then tip this into the simmering sauce.
5. Season the sauce with salt and pepper to taste and a little squeeze of lemon juice.
6. To serve, put an escalope on each plate, spoon over some sauce, sprinkle with chopped parsley and place a lemon wedge on the side.
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