VOTE AT THESE COOKING WEB RINGS
VEAL MARSALA
INGREDIENTS:
 | 4 (4 oz each) veal top round cutlets |
| 1/2 cup dry Marsala wine |
| 1/2 cup all purpose flour |
| 2 Tbsp olive oil |
| 2 Tbsp unsalted butter |
DIRECTIONS: Place veal between 2 sheets of plastic wrap & pound lightly with a mallet to flatten to about 1/4" thickness. Dredge in flour, shaking off excess. Heat a heavy nonstick skillet over medium high heat & add oil & half the butter. When hot sauté veal in batches, if necessary, about 30 seconds each side or until slightly browned. Remove to a platter & sprinkle with salt & pepper to taste. Increase heat to high, stir in Marsala scraping up browned bits from the bottom & sides of the pan. Stir in remaining butter & simmer 2-3 minutes until sauce begins to thicken. Reduce heat to low & add any juice from the platter. Dip both sides of the veal in the sauce & return to the platter. Serve immediately with remaining sauce poured over the veal.
SERVINGS: 4 TIME: 25 minutes
SERVING TIPS: Serve with ROASTED VEGETABLES.
VEAL MARSALA