Yield: 1 Servings
|1½ pounds||Veal; thinly sliced for scaloppini|
|6 tablespoons||Unsalted butter; (but I've used salted butter & it's just fine!)|
|½ cup||Marsala wine; (but any dry white wine is really fine...)|
|1 cup||Chicken broth|
|½ cup||Grated Parmesan cheese|
|\N \N||Salt & Pepper|
Virginia Seasonings, Junior League of Richmond, Inc.
Dip veal into flour & shake off excess. Over medium heat, melt 2 tablespoons butter in skillet. Saute veal quickly, adding butter for each new skilletful. Keep veal warm on a heat-proof serving platter.
Discard skillet butter, add wine, & stir with wooden spoon to scape sides.
Add chicken broth and simmer until sauce is reduced to about half.
Season meat lightly with salt & pepper. Cover each veal slice with Parmesan cheese & dot with butter. Broil until cheese is melted; pour sauce over veal, & serve.
Preparation: 30 minutes max
Posted to recipelu-digest Volume 01 Number 578 by LSHW <shusky@...> on Jan 22, 1998