Veal Marsala

Delicious veal Marsala. Serve with rice or hot cooked pasta.

Ingredients:

• 1 to 1 1/2 pound veal scaloppine or scallops
• all-purpose flour
• 2 tablespoons butter
• 2 tablespoons olive oil
• salt and pepper
• dash ground ginger
• 1/2 cup Marsala wine
• 3 tablespoons fresh chopped parsley

Preparation:

Heat butter and oil in a skillet over medium heat. Dredge veal in flour and brown quickly in butter and oil. Season with salt and pepper and a dash of ground ginger. Pour Marsala wine over veal and continue cooking until the wine is reduced to half. Turn the scallops once during this reduction. When the wine is reduced and meat is tender, remove scallops to a hot platter and keep hot. Add 1/4 cup chicken broth to the pan. Bring juices to a boil and add parsley. Pour juices over meat. Serve with rice.
Serves 4.

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Veal Cutlets in Cream
Baked Veal with Mushrooms
Veal Cutlets with Swiss Cheese
Veal Parmesan
Slow Cooker Veal Pot Roast
Slow Cooker Veal Stew with Sour Cream
Goulash with Beef, Veal or Pork
Veal Cutlets with Fried Egg and Chile
Crockpot Veal and Peppers

Veal Recipes
Veal Chops
Veal Cutlets and Scallops

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