Veal Scaloppine Marsala
|Flour||1⁄2 Cup (8 tbs)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Marsala||1 Cup (16 tbs)|
Pound veal slices as thin as possible between sheets of wax paper.
Season with salt and pepper.
Pat with flour.
Shake off excess.
Brown in 4 tablespoons butter in large frying pan over high heat until golden brown.
Transfer to a hot serving platter and keep warm.
Add stock and Marsala to pan and reduce over high heat to half.
Remove from heat and stir in 2 tablespoons of butter.
Pour sauce over veal and serve.