Veal-Scaloppine Marsala

1. 1

   On cutting board, cut veal into 3 x 3-inches.

2. 2

   Sprinkle with salt and pepper.

3. 3

   Coat veal lightly with flour.

4. 4

   In a 10-inch skillet over medium-high heat, in 3 tablespoons of hot butter or margarine, cook meat a few pieces at a time, until lightly browned on both sides.

5. 5

   Add more butter or margarine as needed.

6. 6

   Remove meat to warm platter as browned.

7. 7

   Into pan drippings, add Marsala wine; cook 1 minute, loosening flour bits.

8. 8

   Pour over veal. Sprinkle with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.