Veal Marsala Recipe

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This recipe for Veal Marsala is from Roanoke Memorial Ladies Auxiliary Cookbook, 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: Meat & Main Course Dishes

Ingredients:	Ingredients: 1 1/2 lb veal (pound and flatten to 1/4 inch) 4 tbsp butter 3 tbsp olive oil 1/2 cup dry Marsala wine 1/2 cup chicken or beef stock

Directions:	Directions: Heat 2 tbsp of the butter and the olive oil in heavy skillet. Season veal with salt and pepper, dip in flour, shake off excess. Brown veal on each side, about 3 minutes each. Transfer to heated platter and set aside. Pour fat off skillet, add wine and 1/4 cup stock. Boil briskly over high heat for 1 to 2 minutes, scraping sides of pan. Return veal, cover and simmer on low heat 10 to 15 minutes, basting occasionally. To serve, transfer veal to heated platter, add remaining stock to skillet and boil briskly. When sauce reduces considerably to a syrupy glaze, taste for seasoning. Remove from heat and stir in remaining butter and pour over veal.

Personal Notes:	Personal Notes: Serve with lots and lots of wine to drink.

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Veal Marsala Recipe

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Personal Notes:

Personal Notes: