Veal Scallopini Marsala

1. 1

   Place cutlets between two sheets of plastic wrap or waxed paper.

2. 2

   With meat mallet or rolling pin, pound cutlets to 1/8-inch thickness.

3. 3

   Cut cutlets into 3-inch by 3-inch pieces.

4. 4

   On waxed paper, combine flour, salt, and pepper; coat veal with seasoned flour, shaking off excess.

5. 5

   In nonstick 10-inch skillet, melt butter over medium-high heat.

6. 6

   Cook veal, in batches, until lightly browned, 45 to 60 seconds per side, using tongs to transfer pieces to warm platter as they are browned; keep warm.

7. 7

   Add Marsala and broth to veal drippings in pan and cook, stirring until browned bits are loosened from bottom of skillet, until syrupy, 4 to 5 minutes.

8. 8

   Pour sauce over veal and sprinkle with parsley.

9. 9

   Nutritional information is based on one serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.