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Veal Marsala




Source of Recipe


Giao Italia






List of Ingredients



• 2 lbs veal cutlets, about 1/8" thick
  
• 1/2 cup flour
  
• salt
  
• white pepper
  
• 6 to 8 T butter
  
• 2/3 cup marsala wine, sweet or dry
  
• 1/2 cup fresh lemon juice
  
• lemon wedges
  
• parsley sprigs
  






Instructions



1. If the veal slices are more than 1/8" thick, pound them thin with a meat hammer, but be careful not to rip them. Cut any large pieces in half.
   
2. Mix the flour, 1 1/2 tsp salt, and 1 tsp pepper together and spread it on a plate. Dredge each cutlet in the seasoned flour, shaking off the excess.
   
3. In a large frying pan, heat 4 T of the butter. Add 4 or 5 of the veal cutlets, making sure not to crowd them, and cook for about 1 minute on each side, or until they are no longer pink. Remove them to a warm platter. Repeat with the remaining veal, adding more butter to the pan as needed.
   
4. Add the marsala wine and lemon juice to the juices in the pan and simmer over medium heat, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Correct the seasoning if necessary, return the veal to the pan, and heat until hot. Trasnfer the meat to a serving platter, pour the pan juices over, and garnish with lemon wedges and parsley sprigs. Serve immediately.
   






Final Comments


Serves 6.