Veal Scallopine with Marsala

Veal Scallopine with Marsala Ingredients

1/2 lb Scallopine of veal, cut	Freshly ground Pepper
Into 1/4 inch slices	2 tb Butter
Flour for dredging	2 tb Olive oil
Salt	1/4 c Marsala wine

Instructions for Veal Scallopine with Marsala

Unless the scallopine are very small, cut them into pieces measuring ab. 3 in. by 3 in or slightly larger. Place them between sheets of wax paper and pound lightly to flatten.(use a rolling pin, bottom of a heavy skillet, pounder, etc.) Blend flour with salt and pepper to taste. Dip the meat into flour to coat lightly. Using a large, heavy skillet, heat the butter and oil and when it is very hot but not brown, add the meat in one layer. Cook over relatively high heat until golden brown on one side. Turn and cook until golden brown on the other. The cooking time should be from 4-6 min. Transfer meat to a serving platter or two plates and keep warm. To the skillet add the wine and stir to dissolve the particles in the pan. Reduce wine slightly and pour equal amounts over each serving. Naturally, these amts. may be increased to serve more people. For Chicken marsala, I dont see why you cant substitute chicken breasts. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized

More like this...

Pork Scallopine Marsala

Beef Scallopine Marsala with Rice and Peas

Veal Scallopine

Veal Marsala

Veal Marsala with Provolone

Ingredient Insight - look inside this recipe