- 800 g veal meat
- 50 g butter
- 100 g hazelnuts
- half a liter of milk
- half onion
- 2 o 3 spoons of Marsala
Fry lightly the onion and the butter, then add the veal, and some Marsala from time to time.
When the wine is over, add the milk and the crushed hazelnuts.
Cook until the sauce is coagulated and the meat is ready. Whisk the sauce and serve.