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Veal Marsala Recipe

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This recipe for Veal Marsala, by , is from Muzynski Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Muzynski Paparazzo
Added: Friday, October 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. boneless veal, cut thin for scaloppini
3 T. flour seasoned with pepper
4 T. butter
1/2 lb. fresh mushrooms, sliced
1 medium onion, sliced
1 c. beef broth
1 c. marsala wine
1 bunch asperagus, cut into 2" pieces

Directions:
Directions:
Put the veal between 2 pieces of waxed paper and pound thin. Cut veal into serving pieces and coat each piece with flour. Heat butter in skillet until it sizzles, cook mushrooms and onion until almost soft. Add the veal and cook over high heat until browned on both sides. Add broth and wine; swoosh everything around in the pan. Add cut asperagus, simmer until asperagus is tender.

Personal Notes:
Personal Notes:
I like to serve this over spinach fettuccini. I also use thin sliced chicken breast. -Amy

 

 

 

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