Tony bennett's scaloppine marsala

Yield: 4 servings

Measure Ingredient
½ cup Flour
1 teaspoon Salt
\N \N Fresh ground black pepper to; taste
1 teaspoon Lemon rind; grated
1 pounds Veal; thinly sliced; cut
\N \N Into 2 1/2 inch pieces
¼ pounds Butter or margarine
4 tablespoons Marsala wine
4 tablespoons Chicken broth

Combine flour, salt, ground pepper, grated lemon rind in a mixing bowl.

Meanwhile pound flat thinly sliced veal and cut into 2½ inch pieces.

Coat with flour and lemon rind mixture.

Melt butter or margarine in a skillet over low heat and brown the veal about 2 ½ to 3 minutes on each side.

Meanwhile, heat Marsala wine and chicken broth in a saucepan over low heat.

When veal is browned, spoon the Marsala-chicken broth mixture over veal.

Per serving: 273 Calories (kcal); 23g Total Fat; (78% calories from fat); 2g Protein; 12g Carbohydrate; 62mg Cholesterol; 816mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 ½ Fat; 0 Other Carbohydrates

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