Veal Scallopini Marsalla

From Nearline Storage
Jump to navigation Jump to search


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


  • 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.


2 servings



1985 Southern Living