12 veal scallopinisauteed veal cutlets that have been pounded thin and coated with flour. The veal used is generally taken from a muscle and is cut across the grain and trimmed of any fat. This makes veal scallopine a very low calorie cut of meat., pounded out thin
¼ cup Parmesan cheese, grated 60 ml
1 oz butter cut into small pieces 28 g
½ medium lemon, squeezed for juice
⅓ cup dry Marsala 80 ml
1 teaspoon parsley, chopped 5 ml
1 fire extinguisher
1 portable gourmetA connoisseur of fine food and drink. stove and fuel
2 long-handled matches
1 large flambé pan
1 set of small bowls
5 serving forks and spoons
2 warm dinner plates
In the kitchen place veal medallions between two sheets of heavy plastic wrap and flatten to ¼ inch thickness. (6-7 mm)
Coat veal lightly with Parmesan cheese, remove veal and place on a plate.
Light the burner and adjust the control to moderate heat.
Place the flambé pan on the burner and add butter.
When butter melts, sauté veal medallions and brown lightly on both sides.
Squeeze the lemon juice through a clean white napkin, over the veal.
Add Marsala, ignite and cook for 1 minute, turning veal several times, mixing the sauce thoroughly. Arrange 4 veal medallions on each plate.
Cover with sauce.
Sprinkle with chopped parsley and serve.
Pre-arrange your favourite starch and vegetables on dinner table family style before putting on a show.