Instructions: Season the escalopes with salt pepper and curry powder and toss them in flour.

Heat half the oil in a pan and fry the pork until golden brown about 5 minutes each side.

Take out and keep hot.

Heat the remaining oil in the pan fry the veal about 4 minutes each side.

Take out and keep hot.

Add the Marsala to the pan and scrape up the pan juices.

Simmer for 5 minutes to reduce.

Add the stock and lemon juice and bring to the boil.

Adjust seasoning to taste.

Arrange the meats on a hot dish pour over a little of the sauce and garnish with pieces of pineapple cherries and parsley.

Hand the rest of the sauce separately.

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