Veal Scaloppine Marsala
2 Jun 2010
|Sliced boneless veal cutlet||1 Kilogram|
|Marsala wine||50 Milliliter|
|Condensed beef broth||1 Can (10 oz) (1 Can)|
|Flour||15 Milliliter (1 Tablespoon)|
Cut veal into 5 cm (2 inch) pieces; pound.
In frying pan, brown veal in butter; add wine.
Bring to boil; stir to loosen browned bits.
Gradually blend broth into flour until smooth.
Slowly stir into wine.
Cook, stir until thickened.
Veal Scaloppine Marsala Recipe