Veal Scaloppine Alla Marsala
1 pound of veal, cut in thin even slices
salt and freshly ground black pepper to taste
2 tablespoons of canned concentrated bouillon
flour
3 tablespoons of butter
1/4 cup of Marsala wine
Pound veal lightly until very thin. dredge with flour. Seasoned with
salt and pepper
Heat butter in skillet - add veal and brown on both sides. Add Marsala
wine and cook one minute longer over moderate high heat. Transfer meat
to warm platter.
Add bouillon to pan drippings. Scrape loose all brown particles, bring
to a boil. Pour over veal. Servings 3 -4 |
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