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  Added: Dec 06, 2007  •  Visited (399)  •  Print version Print this recipe (22)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Veal Scaloppine Marsala
What You Need:
  • 2 pounds veal steaks cut very thin
  • ¼ cup flour
  • Salt and pepper to taste
  • 3 tablespoons oil
  • 3 tablespoons butter
  • 1½ cups sliced mushrooms
  • 1 teaspoon chicken bouillon concentrate
  • ½ cup Marsala wine
  • ½ cup water
  • 2 tablespoons flour

  • How To Cook:
    1. Pound meat to ¼-inch thickness with mallet or other heavy, flat object. Dredge with flour, add salt and pepper to taste. Heat the butter and oil in a 2-quart rectangular (12-inch by 9-inch) baking dish.

    2. Sprinkle in the bouillon concentrate and stir. Put in a single layer of meat. Cook 45 seconds, turn over and cook 30 seconds. Remove to a plate. Continue doing this until all the meat has been cooked.

    3. Put the mushrooms into the butter-oil mixture and cook, covered with wax paper, for 4 minutes, stirring once. Arrange evenly throughout the casserole.

    4. Return the meat to the casserole, overlapping the pieces evenly. Try to have even thickness of meat in all parts of the casserole as much as possible.

    5. Mix the water slowly into the flour, stirring to smooth. Stir in the wine. Pour over the meat. Cover with wax paper and cook 6 to 8 minutes or until the meat is tender. Let stand 3 minutes before serving.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Europe » Italy
    Main Ingredient » Meat & Poultry » Veal
    Main Ingredient » Condiments » Wine
    Main Ingredient » Mushrooms
    Dish » Main Courses

     





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