Veal Marsala

1. 1

   Slice the veal thinly.

2. 2

   Pound the veal between sheets of waxed paper with a meat mallet.

3. 3

   Coat the cutlets lightly with flour.

4. 4

   Heat the butter in a medium skillet.

5. 5

   Fry the cutlets in the butter for 3 to 4 minutes per side or until golden brown.

6. 6

   Drain on paper towels, reserving the pan drippings.

7. 7

   Add the wine, broth and green onions to the reserved pan drippings and stir to loosen any browned bits.

8. 8

   Cook over medium heat for 5 to 7 minutes or until the mixture is reduced by half, stirring constantly.

9. 9

   Return the cutlets to the skillet.

10. 10

    Cook just until heated through.

11. 11

    Serve immediately with hot pasta or risotto.

* Per serving · 4 servings · Values may vary.

No additional tips available.