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    VEAL MARSALA

    List of Ingredients






    1 pound veal scaloppine slices (8 to 12), pounded to slightly less
    than 1/4-inch thick
    Salt and pepper, to taste
    1/2 cup flour
    1 tablespoon olive oil
    3 tablespoons unsalted butter, softened, divided
    2/3 cup dry Marsala
    2 tablespoons chopped fresh parsley

    Recipe



    Season scaloppine slices with salt and pepper.

    Dredge in flour. Shake off excess.

    Heat a large skillet over high heat with olive oil and 1 tablespoon
    unsalted butter.

    Cook scaloppine in batches, being careful not to crowd the pan. Brown
    quickly, 30 to 60 seconds each side. Remove to a platter and keep
    warm until all the scaloppine pieces are cooked.

    Add Marsala to the pan. Bring to a boil, scraping up the browned bits
    with a wooden spoon.

    Reduce the heat and simmer until cooked down to about 1/2 cup. Whisk
    in 2 tablespoons softened butter. Continue to simmer until the sauce
    becomes thicker. Return veal to the pan along with parsley; simmer
    meat in the sauce so that it warms through, about 1 minute.

    Remove from the heat; serve immediately.

    Makes 4 servings.


 

 

 


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