Veal Escallops Marsala
|Thin veal escallops||1 1⁄2 Pound|
|All-purpose flour||2 Ounce|
|Cooking oil||3 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Marsala||2 Fluid Ounce|
|Chopped parsley||1⁄4 Cup (4 tbs)|
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.
Serving size: Complete recipe
Calories 2020 Calories from Fat 871
% Daily Value*
Total Fat 98 g151.5%
Saturated Fat 29.7 g148.3%
Trans Fat 0 g
Cholesterol 1036.4 mg345.5%
Sodium 1085.5 mg45.2%
Total Carbohydrates 54 g18%
Dietary Fiber 2.1 g8.5%
Sugars 0.4 g
Protein 217 g434.6%
Vitamin A 35.2% Vitamin C 16.9%
Calcium 3.3% Iron 18.9%
*Based on a 2000 Calorie diet