Scaloppine di vitello al marsa

Yield: 8 Servings

Measure Ingredient
2 tablespoons Olive oil
1 can (8-oz) button mushrooms
6 tablespoons Chicken stock
2 teaspoons Lemon juice
\N \N Salt to taste
8 \N Thin small veal escalopes
\N \N Seasoned flour
2 ounces Butter
4 tablespoons Marlasa wine
\N \N Chopped parsley

Heat oil in saucepan; add mushrooms & shake over moderate heat for 1 minute. Add half of stock, 1 tsp lemon juice & salt to taste; cover & leave over low heat. Beat veal very thinly, sprinkle with lemon juice & coat with seasoned flour. Melt butter in large frying pan & fry veal (in single layers) until golden, about 5 minutes on each side. Stir in Marsala, cook for another minute, then set veal aside. Add remaining stock to frying pan, stir & let bubble until sauce is syrupy; pour over veal. Garnish with cooked mushrooms & chopped parsley.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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