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Veal Escallops Marsala

Global.Potpourri's picture
Ingredients
  Thin veal escallops 1 1⁄2 Pound
  All-purpose flour 2 Ounce
  Butter/Margarine 3 Tablespoon
  Cooking oil 3 Tablespoon
  Ground ginger 1⁄2 Teaspoon
  Marsala 2 Fluid Ounce
  Chopped parsley 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Dust veal with flour and brown quickly on both sides in butter mixed with oil.
Season to taste with salt and pepper and add a dash of ground ginger.
Cover with Marsala and continue cooking until the wine is reduced to half.
Turn the escallops once during this process.
When the wine is reduced and the meat is tender, remove the escallops to a hot platter and add another 1/4 cup Marsala to the pan.
Bring the juices to a boil, add parsley, and pour over the meat.
Serve with rice.
Makes 4 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Veal
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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