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Veal Scaloppine a la Marsala Recipe

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This recipe for Veal Scaloppine a la Marsala, by , is from Everyday Meal Solutions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patti Navarro

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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