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Veal Scallopini with Marsala Recipe

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This recipe for Veal Scallopini with Marsala is from The Wright Family 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:
Ingredients:  
Ingredients:  
4 (4 oz.) Veal Top Round Cutlets
1/2 c. Flour
2 tbsp. Olive Oil
2 tbsp. Butter
1/2 c. Marsala Wine
1 can (4 oz.) Mushrooms, drained
Salt & Pepper to taste
Directions:
Directions:
Place veal cutlets between 2 sheets of plastic wrap and pound lightly with a mallet or other heavy object to flatten to about 1/4" thickness. Dredge veal in flour, shaking off excess. Heat a heavy nonstick skillet over medium high heat. Add oil and half the butter. When hot, sauté the veal, about 30 seconds per side, until browned. Transfer to a serving dish. Sprinkle with salt & pepper to taste. Increase heat to high. Stir in Marsala, scraping up browned bits from the bottom and sides of the pan. Stir in remaining butter, juices from the veal on the serving dish, and the mushrooms. Simmer about 3 minutes until the sauce begins to thicken. Reduce heat to low. Dip both sides of the veal into the sauce and return to platter. Serve with remaining sauce poured over the veal.

 

 

 

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