|Olive oil||2 Tablespoon|
|Veal scaloppine||1 1⁄2 Pound (Plume De Veau Veal)|
|All-purpose flour||1⁄3 Cup (5.33 tbs)|
|Ground ginger||1 Dash|
|Marsala wine||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||3 Tablespoon|
1. Heat butter and oil in a skillet over medium heat. Dredge veal in flour and brown quickly in the skillet. Season to taste with salt, pepper and ground ginger.
2. Pour Marsala over veal and continue cooking until wine is reduced by half. Turn scaloppine once during this time. When the wine is reduced and the meat is tender, remove the scaloppine to a hot platter.
3. Add chicken broth to the pan. Bring to a boil and add parsley. Pour juices over the meat.