"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Veal Scallopini with Marsala Recipe

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This recipe for Veal Scallopini with Marsala, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lorraine (Luis) Bertron
Added: Wednesday, May 3, 2006


lb. mushrooms sliced thin and browned
4 Tblsp butter
1 1/2 Tblsp. lemon juice
1 1/2 lb. Boneless veal, pounded
cup flour
1 teaspoon salt
teaspoon pepper
cup sherry or Marsala wine
1 teaspoon beef stock or 1 bouillon cube
1 Tablespoon parsley minced

Slice and brown mushrooms sprinkle with lemon juice. Brown pounded veal on both sides. Set aside.
Pour in wine, bouillon and mix cook rapidly
until all browned particles are incorporated in sauce.
Return veal and mushrooms to pan and heat until hot.
Garnish with parsley.




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