Side Pannel
Scaloppine Di Vitello Al Marsa
Scaloppine Di Vitello Al Marsa
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 2 tb Olive oil
- 1 cn (8-oz) button mushrooms
- 6 tb Chicken stock
- 2 ts Lemon juice
- Salt to taste
- 8 Thin small veal escalopes
- Seasoned flour
- 2 oz Butter
- 4 tb Marlasa wine
- Chopped parsley
Directions
Heat oil in saucepan; add mushrooms & shake over moderate heat for 1
minute. Add half of stock, 1 tsp lemon juice & salt to taste; cover & leave
over low heat. Beat veal very thinly, sprinkle with lemon juice & coat with
seasoned flour. Melt butter in large frying pan & fry veal (in single
layers) until golden, about 5 minutes on each side. Stir in Marsala, cook
for another minute, then set veal aside. Add remaining stock to frying pan,
stir & let bubble until sauce is syrupy; pour over veal. Garnish with
cooked mushrooms & chopped parsley.
MRS D.A. (YVONNE) GREENE
minute. Add half of stock, 1 tsp lemon juice & salt to taste; cover & leave
over low heat. Beat veal very thinly, sprinkle with lemon juice & coat with
seasoned flour. Melt butter in large frying pan & fry veal (in single
layers) until golden, about 5 minutes on each side. Stir in Marsala, cook
for another minute, then set veal aside. Add remaining stock to frying pan,
stir & let bubble until sauce is syrupy; pour over veal. Garnish with
cooked mushrooms & chopped parsley.
MRS D.A. (YVONNE) GREENE
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