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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Veal Scaloppine alla Marsala Recipe

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This recipe for Veal Scaloppine alla Marsala is from From Our Hearts To Your Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 to 2 1/2 lb. veal, cut from the top round of the leg (very thinly sliced which you can get at the grocery store)
All-purpose flour
6 T. sweet butter
2 T. olive oil
4 slices of prosciutto, diced
1 garlic clove, mashed
1 t. crumbled dried rosemary
1/3 t. salt
1/3 t. freshly ground black pepper
6 T. Marsala or sherry
2 c. (one 1-lb. can) tiny French peas
8 fresh parsley sprigs, leaves only, chopped fine
Directions:
Directions:
Pound veal until thin, and sprinkle with flour on both sides. Shake off any excess flour. Place butter and olive oil in a large skillet and heat. Add the veal slices and the prosciutto. Saute for 3 minutes, then turn and add garlic, rosemary and salt and pepper. Cook for 2 minutes. Add the wine, cover, and saute for 3 minutes. Discard bits of garlic. Warm the peas, but do not boil, and drain well just before adding to the skillet. Uncover the skillet, add drained peas and the parsley, and cook slowly for 6 minutes longer. Taste for salt and cooking. Serve a green salad with Brie or Camembert cheese.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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