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Veal Scaloppine Marsala

Ingredients
  Sliced boneless veal cutlet 1 Kilogram
  Butter/Margarine 50 Milliliter
  Marsala wine 50 Milliliter
  Condensed beef broth 1 Can (10 oz) (1 Can)
  Flour 15 Milliliter (1 Tablespoon)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled

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