Veal scaloppini bolognese

Yield: 1 Servings

Measure Ingredient
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 Flour
\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

Serves 6

Posted to recipelu-digest Volume 01 Number 578 by LSHW <shusky@...> on Jan 22, 1998

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