 |
Veal Marsala Recipe | |
Italian Veal | |
|
Ingredients:
1 c. flour1 tsp salt 1/4 tsp freshly ground pepper 2 1/2 lbs. thin veal cutlets 1 c. butter or margarine, melted 2 1/2 c. Marsala wine* Hot cooked vermicelli
Directions:
Combine first 3 ingredients. Dredge veal in flour mixture; saute in butter 1 to 2 minutes on each side. (Do 1/3 to 1/2 at a time). Place on serving platter; keep warm. Add wine to skillet, scraping bottom to loosen browned particles. Cook until bubbly; pour over veal. Serve with vermicelli. *2 c. Chablis or other dry white wine plus 1/2 cup brandy may be substituted for Marsala wine, if desired. Yield 10 to 12 servings.
| |