Name: Scaloppine Di Vitello Al Marsa
Ingredients: 2 tb Olive oil; 1 cn (8-oz) button mushrooms; 6 tb Chicken stock; 2 ts Lemon juice; Salt to taste; 8 Thin small veal escalopes; Seasoned flour; 2 oz Butter; 4 tb Marlasa wine; Chopped parsley

CATEGORY	CUISINE	TAG	YIELD
Meats		Meat	8	Servings

INGREDIENTS

2	tb	Olive oil
1	cn	(8-oz) button mushrooms
6	tb	Chicken stock
2	ts	Lemon juice
		Salt to taste
8		Thin small veal escalopes
		Seasoned flour
2	oz	Butter
4	tb	Marlasa wine
		Chopped parsley

INSTRUCTIONS

Heat oil in saucepan; add mushrooms & shake over moderate heat for 1
minute. Add half of stock, 1 tsp lemon juice & salt to taste; cover & leave
over low heat. Beat veal very thinly, sprinkle with lemon juice & coat with
seasoned flour. Melt butter in large frying pan & fry veal (in single
layers) until golden, about 5 minutes on each side. Stir in Marsala, cook
for another minute, then set veal aside. Add remaining stock to frying pan,
stir & let bubble until sauce is syrupy; pour over veal. Garnish with
cooked mushrooms & chopped parsley.
MRS D.A. (YVONNE) GREENE
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Jesus: to know him is to love him”