| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Meats, Italian | 6 | Servings |
INGREDIENTS
| 2 | lb | Veal scaloppine |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 3 | tb | Butter |
| 3 | tb | Beef stock |
| 1/3 | c | Marsala wine |
INSTRUCTIONS
SPRINKLE VEAL WITH SALT AND PEPPER. Heat butter in a saute pan and brown veal, a few pieces at a time, 2-3 minutes on each side. Remove veal from pan and keep warm. Add stock and Marsala to the pan and boil 1-2 minutes, stirring to incorporate all browned bits. Pour sauce over veal and serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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