Veal Scaloppine Al Marsala


  • 1 1/2 lbs veal cutlets sliced thin
  • salt
  • pepper
  • 1 tbsp flour
  • 2 tbsp butter or margarine
  • 1/2 cup Marsala wine
  • 2 tbsp water


Pound cutlets very thin. Cut veal into pieces about 6 inches square. Sprinkle with salt and pepper and flour lightly. Melt butter or margarine in a large sized frying pan and place veal in when pan is hot. Brown on both sides on high heat. When browned, add Marsala keeping flame high, cook meat another minute. Place meat on platter. Add water to pan, scraping pan on bottom and sides to get all residue. Stir and pour over veal.

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