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.