Veal Scallopini With Marsala

1. 1

   Pound veal scallops lightly with a mallet if they are too thick.

2. 2

   Dredge each in a mixture of flour, salt and pepper.

3. 3

   Over medium heat melt butter and oil together.

4. 4

   Add veal and turn up heat slightly.

5. 5

   Saute, turning frequently until veal is browned on all sides; remove veal to separate plate.

6. 6

   Pour off all but 2 tablespoons of the pan drippings.

7. 7

   Add the finely minced green onions and saute until translucent.

8. 8

   Add the sliced mushrooms and scrape bottom of pan to bring up any juices.

9. 9

   Put in veal scallops, wine and beef bouillon.

10. 10

    Bring mixture to a boil, then turn heat down to very low; cover and let simmer for approximately 12 minutes until sauce is thickened.

* Per serving · 4 servings · Values may vary.