Veal Marsala

1. 1

   Pound veal scallops and season with salt and pepper.

2. 2

   Flour and saute in olive oil until cooked.

3. 3

   Remove the scallops, set aside.

4. 4

   Degrease, then deglaze pan with marsala wine.

5. 5

   Add stock and sliced mushrooms; reduce until mixture begins to thicken. Return the scallops to sauce; add butter and cook until sauce becomes syrupy.

6. 6

   Plate veal and spoon sauce over veal.

* Per serving · 4 servings · Values may vary.

No additional tips available.