Scaloppine Di Vitello Alla Marsala Recipe
Ingredients
Veal cutlets 4
Flour 4 oz.
Salt 1 tsp.
Pepper Pinch
Butter 2 tbsp.
Marsala wine 4 oz.
Chicken stock 2 oz.
Parsley, chopped 1 tbsp.
Directions
Pound the cutlets into thin scaloppine, then dredge lightly in flour seasoned with salt and pepper.
Heat the butter in a large frying pan and cook for 1 minute on each side.
Add the wine, stock and parsley and simmer for 3 minutes.
Serve with the sauce on top.
Heat the butter in a large frying pan and cook for 1 minute on each side.
Add the wine, stock and parsley and simmer for 3 minutes.
Serve with the sauce on top.
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