Recipe ingredients and directions:

Serves 6

2 lbs veal scaloppine

1/4 cup butter

1/2 cup all-purpose flour

1 tablespoon olive oil

Salt and freshly ground pepper to taste

3/4 cup dry Marsala wine or sherry

Place scaloppine between 2 pieces of waxed paper and pound until

thin. When pounding meat do not use a straight up-and-down movement.

Use a sliding action so meat is stretched more than flattened.

Place scaloppine on aluminum foil. Coat meat lightly with flour.

Sprinkle with salt and pepper. Melt 3 tablespoons butter with oil

in a large heavy skillet. When butter foams, add veal. Cook over

high heat about 1 minute on each side. Veal should be light golden

outside and pink inside. Remove veal from skillet. Add 1 tablespoon

butter and Marsala or sherry. Deglaze skillet by stirring to

dissolve meat juices attached to bottom of skillet. When wine is

reduced by half, return veal to skillet. Mix gently with sauce.

Place meat on a warm platter. Spoon sauce over meet. Serve


Category: Beef Veal Recipes