LOCATION: Recipes >> Beef Veal >> Veal Marsala 02
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Veal Marsala 02
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Veal Scaloppine with Marsala Wine
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
immediately.
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