Veal Scallops in Marsala Wine
Veal Scallops In Marsala Wine is an moderately easy dinner. Made with 12 thin veal cutlets, 1/2 tsp. salt, dash of black pepper, 1/4 c. flour and 4 tbsp. margarine or butter, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Flatten veal cutlets between sheets of plastic wrap with smooth mallet.
Sprinkle with salt, pepper and flour.
Melt margarine in a large skillet.
Brown beal on both sides in margarine.
Remove, keep warm.
Stir wine into pan juices.
Mix 1 tablespoon of the flour used for dredging with the bouillon.
Add to skillet.
Cook over medium heat until thickened, stirring constantly.
Pour over cutlets.
Serve with stewed tomatoes, if desired.
Makes 4 servings.
π· Perfect Pairings
Complete your meal with these
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