Orange Veal Marsala Recipe
Ingredients
| 1/2 pound veal scallops or thin veal cutlets | ||
| All purpose flour | 1 Tablespoon | |
| 1 teaspoon each margarine and olive oil | ||
| Orange juice | 1/2 Cup (16 tbs) | |
| Orange | 1 Small, peeled | |
| Marsala wine | 1/4 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
| Pepper | 1 Dash | |
Directions
1. On sheet of wax paper dredge veal in flour, coating both sides.
2. In 10-inch nonstick skillet heat margarine and oil until margarine is melted; add veal and cook over medium-high heat, until lightly browned, 4 to 5 minutes on each side. Transfer to plate and set aside.
3. In same skillet combine remaining ingredients and cook over high heat, until thoroughly heated, 3 to 5 minutes, scraping particles from bottom of pan.
4. Return veal to skillet and turn to coat with orange mixture; cook until veal is heated through, 1 to 2 minutes.
2. In 10-inch nonstick skillet heat margarine and oil until margarine is melted; add veal and cook over medium-high heat, until lightly browned, 4 to 5 minutes on each side. Transfer to plate and set aside.
3. In same skillet combine remaining ingredients and cook over high heat, until thoroughly heated, 3 to 5 minutes, scraping particles from bottom of pan.
4. Return veal to skillet and turn to coat with orange mixture; cook until veal is heated through, 1 to 2 minutes.
Chef
