Veal-Scaloppine Marsala
Veal-Scaloppine Marsala is an moderately easy dinner. Made with 1 lb. veal cutlets, cut 1/4-inch thick, salt and pepper to taste, 1/4 c. all-purpose flour, butter or margarine and 1/2 c. dry marsala wine or vermouth, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
On cutting board, cut veal into 3 x 3-inches.
Sprinkle with salt and pepper.
Coat veal lightly with flour.
In a 10-inch skillet over medium-high heat, in 3 tablespoons of hot butter or margarine, cook meat a few pieces at a time, until lightly browned on both sides.
Add more butter or margarine as needed.
Remove meat to warm platter as browned.
Into pan drippings, add Marsala wine; cook 1 minute, loosening flour bits.
Pour over veal. Sprinkle with parsley.
π· Perfect Pairings
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