Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Veal scaloppine |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 3 tablespoons | Butter |
| 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