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Veal Marsala - Scaloppine A la Marsala Recipe

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This recipe for Veal Marsala - Scaloppine A la Marsala is from Sandra's 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:  
18 pieces of milk fed veal. Pounded gently with kitchen wooden hammer.
1 cup of Marsala wine (either dry or sweet according to preference).
Whole or white flour
Refined olive oil for cooking
50 grams of capers
Juice of one large lemon
2 pounds of different mushrooms
2 tablespoons coarsely chopped fresh parsley
Salt and pepper.
Directions:
Directions:
Over medium heat, warm several tablespoons of olive oil in a large pan for a few seconds, being careful not to burn the oil.
Generously coat veal pieces with flour and place in pan, turning occasionally.
Sprinkle with salt and pepper.
Saute the mushrooms
Add juice of one lemon.
When the veal is essentially cooked, carefully pour marsala wine over it, stirring the mixture gently.
Allow alcohol to evaporate as sauce thickens. This may take about two minutes.
Add the parsley when it's almost done. If you prefer a thicker sauce, add a little flour.
Add capers last or sprinkle them over the chicken as a garnish. Serves four to six.
Number Of Servings:
Number Of Servings:
8-9

 

 

 

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