Yield: 6 servings
|2 pounds||Veal scaloppine|
|3 tablespoons||Beef stock|
|⅓ cup||Marsala wine|
SPRINKLE VEAL WITH SALT AND PEPPER. Heat butter in a saute pan and brown veal, a few pieces at a time, 2-3 minutes on each side. Remove veal from pan and keep warm. Add stock and Marsala to the pan and boil 1-2 minutes, stirring to incorporate all browned bits. Pour sauce over veal and serve.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK