Veal Scallopini Marsala
Serves 2
Ingredients
½ lb
Veal Scallopini 250g (cut into ¼ inch thick slices) (6.35mm)
flour for dredging
to taste: salt & freshly ground pepper
2 tablespoons butter 30ml
2 tablespoons olive oil 30ml
¼ cup Marsala Wine 60ml
Directions
Unless the Scallopini are very small, cut them into pieces measuring
about 3" (7.5cm) or larger.
Place them between sheets of wax paper and flatten.
Blend the flour with salt and pepper.
Dip the meat into flour to coat lightly.
In skillet, heat butter and oil.
When it is very hot but not brown, add the meat in one layer.
Cook until golden brown on one side.
Turn and cook other side, cooking time about 4-6 minutes.
Transfer the meat to two plates and keep warm.
To the skillet add the wine and stir to dissolve the particles in the
pan.
Reduce wine slightly and pour equal amounts over each serving.
Serve with: glazed carrots and for dessert rice pudding
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