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Veal Scaloppine a la Marsala Recipe

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This recipe for Veal Scaloppine a la Marsala is from Everyday Meal Solutions, 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:  
1 c. dry Marsala wine
1 1/2 c. sweet Marsala wine
3-4 lb. veal, cut 1/8 inch thick, fairly small pieces (can use chicken breast if desired)
1 lb. mushrooms, sliced
1 tbsp. marjoram
2 pinches dried mustard
3 dashes crushed oregano
3/4 tsp. crushed basil
2 cloves fresh garlic, crushed well
1 (14 oz.) can chicken broth
2 rounded tsp. Caldo De Pollo
1 1/2 c. water
Directions:
Directions:
Bread veal with a mixture of flour, salt, pepper, and paprika. Brown veal in olive oil on both sides. Put into large pot for simmering later. In skillet, saute mushrooms on high in 1/2 c. marsala; salt to taste. Pour mushrooms and all juices into meat. Add remaining ingredients and simmer on medium-low for about 45 minutes, stirring occasionally. Be careful that mixture does not scorch on bottom; if boil is higher than a simmer, turn heat down to low or use a double boiler. Serve over noodles or with garlic mashed potatoes. Garnish sparsely with very finely chopped fresh parsley. Yields 4 large servings.

 

 

 

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