Difference between revisions of "Veal Scallopini Marsalla"
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<br />All-purpose flour | <br />All-purpose flour | ||
<br />¼ cup butter or margarine, melted | <br />¼ cup butter or margarine, melted | ||
| − | <br /> | + | <br />1/3 cup Marsala wine |
<br />½ cup beef broth | <br />½ cup beef broth | ||
===Directions=== | ===Directions=== | ||
| − | * Place cutlets on waxed paper, and flatten to 1/8-inch thickness with | + | * Place cutlets on waxed paper, and flatten to 1/8-inch thickness with a meat mallet or rolling pin. |
* Sprinkle with salt and pepper, and dredge in flour. | * Sprinkle with salt and pepper, and dredge in flour. | ||
* Saute cutlets in butter 2 to 3 minutes on each side or until browned. | * Saute cutlets in butter 2 to 3 minutes on each side or until browned. | ||
Latest revision as of 10:39, 7 September 2006
Contents
Ingredients
¾ pound veal cutlets
½ teaspoon salt
1/8 teaspoon pepper
All-purpose flour
¼ cup butter or margarine, melted
1/3 cup Marsala wine
½ cup beef broth
Directions
- Place cutlets on waxed paper, and flatten to 1/8-inch thickness with a meat mallet or rolling pin.
- Sprinkle with salt and pepper, and dredge in flour.
- Saute cutlets in butter 2 to 3 minutes on each side or until browned.
- Add wine; cook 1 minute over medium heat.
- Remove veal to a warm serving platter.
- Add broth to skillet; bring to a boil, stirring occasionally.
- Pour over veal.
Yield
2 servings
Nutrition
Source
1985 Southern Living
