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Ann Blanchard's Veal Scallopine Marsala Recipe

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This recipe for Ann Blanchard's Veal Scallopine Marsala, by , is from The Whitcher Family Descendants Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Davenport Fedele 1949
Added: Monday, August 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. boneless veal, trimmed
3 TBSP Wondra Flour
1/2 lb. sliced fresh mushrooms
1/4 c. butter or margarine
1/4 c. veal or chicken stock
1/2 c. Marsala wine
1 TBSP lemon juice
fresh lemon slices
fresh parsley
1/4 lb. prosciutto, finely diced

Directions:
Directions:
Saute' mushrooms and prosciutto in butter.
Remove w/slotted spoon and keep warm.
Pound veal slices very thinly. Dredge lightly w/flour on one side only. Saute in butter, floured side down. When the juices show on the upper side, turn meat and saute' until brown. Remove and keep warm. Add stock, wine and lemon juice to the pan juices. Heat to simmering point. Thicken w/Wondra flour if desired. Pour over mushroom-topped veal slices. Garnish w/lemon slices and chopped fresh parsley.

Number Of Servings:
Number Of Servings:
4 to 6 dozen, depending on size.
Personal Notes:
Personal Notes:
Very authentic - tasting recipe.

 

 

 

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