Veal Marsala

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   Lightly

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   season

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   the

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   very thin pieces of veal with salt and pepper.

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   Dredge

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   lightly

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   in

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   flour that has been spread on plate or

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   sheet

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    of

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    waxed

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    paper,

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    being

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    careful

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    not to coat heavily; shake

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    off

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    excess flour.

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    In a large, heavy skillet, melt butter or

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    margarine.

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    Add

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    veal

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    to

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    the hot pan.

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    Saute briefly and quickly

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    to brown lightly, about 2 minutes on each side.

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    Lower heat,

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    spoon lemon juice over meat, add the wine, cover and cook 2 minutes.

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    Transfer meat to serving dish.

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    Stir up any browned bits in pan.

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    Let liquid cook down a little over high

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    heat

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    if

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    you think

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    necessary.

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    Spoon

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    sauce over veal. Sprinkle with chopped parsley if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.