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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