Veal Scaloppine Alla Marsala Recipe
Ingredients
1 pound veal, cut into thin, even slices
Flour for dredging
Salt and freshly ground black pepper to taste
3 tablespoons butter
1/4 cup Marsala wine
2 tablespoons canned concentrated bouillon
Directions
1. Pound the veal lightly until very thin. Dredge with flour seasoned with salt and pepper.
2. Heat the butter in a skillet, add the veal and brown on both sides. Add the Marsala and cook one minute longer over moderately high heat. Transfer the meat to a warm platter.
3. Add the bouillon to the pan drippings. Scrape loose all the brown particles and bring to a boil. Pour over the veal.
2. Heat the butter in a skillet, add the veal and brown on both sides. Add the Marsala and cook one minute longer over moderately high heat. Transfer the meat to a warm platter.
3. Add the bouillon to the pan drippings. Scrape loose all the brown particles and bring to a boil. Pour over the veal.
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