Veal scaloppini marsala
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 2 | tablespoons | Oil |
| 8 | Scaloppini of veal | |
| 2 | tablespoons | Flour |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | cup | Marsala wine |
| ¾ | cup | Cream |
| Juice of 1/2 lemon | ||
Directions
Heat the butter and oil in a saute pan. Combine the flour with the salt and pepper. Dust the scaloppini with the seasoned flour, shaking off the excess. Saute the meat, a few pieces at a time, for about 1 minute on each side or until just lightly colored. Move the cooked veal to a warm serving dish and keep warm.
Add the wine to the saute pan and reduce to ¼ cup. Add the cream and reduce by half. Add the lemon juice and season the sauce with salt and pepper. Pour the sauce over the veal and serve.
Makes 4 servings.
[Italian Meal Takes Minutes to Make; Dallas Morning News] [The Asbury Park Press; November 5, 1986]
Posted by Fred Peters.