Difference between revisions of "Veal Scallopini Marsalla"

From Nearline Storage
Jump to navigation Jump to search
m
 
m
 
(One intermediate revision by the same user not shown)
Line 6: Line 6:
 
<br />All-purpose flour
 
<br />All-purpose flour
 
<br />&frac14; cup butter or margarine, melted
 
<br />&frac14; cup butter or margarine, melted
<br />&frac13; cup Marsala wine
+
<br />1/3 cup Marsala wine
 
<br />&frac12; cup beef broth
 
<br />&frac12; cup beef broth
  
 
===Directions===
 
===Directions===
  
* Place cutlets on waxed paper, and flatten to 1/8-inch thickness with ameat mallet or rolling pin.   
+
* 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

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