World Recipes
Veal Scallopini Marsala
By Therese Kelly
Dec 5, 2004 - 1:56:00 PM

1 to 1 1/2 pound veal scallopine 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
1/4 cup lemon juice (if desired)

Veal Scallopini Marsala

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 adding parsley and lemon juice if desired. Pour juices over meat. Serve with rice.
Serves two big eaters or four light eaters.

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