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Scaloppine al Marsala
Ingredients:
1 1/2 lbs. veal cutlets, sliced thin
Salt and pepper
1 Tbs. flour
2 Tbs. butter
1/2 c. Marsala wine
2 Tbs. stock or water
1 1/2 lbs. veal cutlets, sliced thin
Salt and pepper
1 Tbs. flour
2 Tbs. butter
1/2 c. Marsala wine
2 Tbs. stock or water
Directions:
Pound cutlets very thin. Cut veal into pieces about 6" square. Sprinkle with salt and pepper and flour lightly. Melt butter in large frying pan, and when hot, put in veal and brown thoroughly on both sides over high heat. When well browned, add the Marsala and, keeping the flame high, let meat cook 1 minute longer. Place meat in serving dish. Add stock or water to pan, scraping bottom and sides, and pour over meat.
Makes 4 Servings
Pound cutlets very thin. Cut veal into pieces about 6" square. Sprinkle with salt and pepper and flour lightly. Melt butter in large frying pan, and when hot, put in veal and brown thoroughly on both sides over high heat. When well browned, add the Marsala and, keeping the flame high, let meat cook 1 minute longer. Place meat in serving dish. Add stock or water to pan, scraping bottom and sides, and pour over meat.
Makes 4 Servings
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