Veal Marsala Flambe

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   ["Place the veal medallions between two sheets of heavy plastic wrap and flatten to 1/4 inch thickness.", "Use a rolling pin or a heavy ""pounder."".", "Coat veal lightly with Parmesan cheese.", "Remove veal and place on a plate.", "Place a flambe pan on the burner and add butter.", "When butter melts, saute veal medallions and brown lightly on both sides.", "Squeeze the lemon juice through a clean white napkin, over the veal.", "Add Marsala, ignite and cook for 1 minute, turning veal several times to mix the sauce thoroughly.", "Your guests will enjoy watching this step.", "Arrange 4 veal medallions on each serving plate.", "Cover with sauce.", "Sprinkle with chopped parsley and serve.", "Note: Prearrange your favorite starch and vegetables on dinner table, family style, before ""putting on the show."".", "Serve with a good Cabernet Sauvignon such as 2004 Clos du Val (Napa Valley) or 2003 Forman Cabernet Sauvignon (Napa Valley)."]

* Per serving · 4 servings · Values may vary.

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