Veal Scallopini Marsalla

Ingredients

¾ pound veal cutlets
½ teaspoon salt
1/8 teaspoon pepper
All-purpose flour
¼ cup butter or margarine, melted
⅓ cup Marsala wine
½ cup beef broth

Directions

• Place cutlets on waxed paper, and flatten to 1/8-inch thickness with ameat 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

Source

1985 Southern Living