Recipe 4 All: Veal Scaloppine with Marsala Recipe — Every recipe in the World on this site.

Recipe 4 All: Veal Scaloppine with Marsala Recipe

Veal Scaloppine with Marsala

Yield: 2 Servings
½lb Scallopine of veal, cut
  Into ¼ inch slices
  Flour for dredging
  Freshly ground Pepper
2tablespoon Butter
2tablespoon Olive oil
¼cups Marsala wine

Unless the scaloppine are very small, cut them into pieces measuring ab. 3 pound lightly to flatten.(use a rolling pin, bottom of a heavy skillet, pounder, etc.) Blend flour with salt and pepper to taste. Dip the meat into flour to coat lightly. Using a large, heavy skillet, heat the butter and oil and when it is very hot but not brown, add the meat in one layer. Cook over relatively high heat until golden brown on one side. Turn and cook until golden brown on the other. The cooking time should be from 4-6 min. Transfer meat to a serving platter or two plates and keep warm. To the skillet add the wine and stir to dissolve the particles in the pan. Reduce wine slightly and pour equal amounts over each serving. Naturally, these amts. may be increased to serve more people. For Chicken marsala, I don't see why you can't substitute chicken breasts.

Your Veal Scaloppine with Marsala is ready. Good luck!

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