| 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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