Loin escalopes with baby carrots in butter

Loin escalopes with baby carrots in butter

Preparation time:
30 minutes

Cooking time:
15 minutes


  • Fiorani loin escalopes 800 g
  • Vegetable broth 350 g
  • Corn starch 50 g
  • Marsala 60 g
  • Butter 70 g
  • Baby carrots 500 g
  • Salt and white pepper to taste




Pass the loin well in the starch. In a saucepan, heat 30 g of butter from the total dose well and then brown the loin on both sides. Remove the loin and keep the rest in the pot.

Marsala souce

Raise the heat under the pot and pour in the marsala. Then pour in the broth and the starch left over from the breading. Let it thicken and add the scallops again to keep them warm.


Cut the carrots in half lengthwise, boil them for 5 minutes, and drain. In a pan, melt the remaining butter and sauté the carrots over medium-high heat for about 10 minutes. Serve the escalopes with carrots, season with salt and pepper, and set the sauce aside.