| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian, Meats |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Scallopine of veal, cut |
|
|
Into 1/4 inch slices |
|
|
Flour for dredging |
|
|
Salt |
|
|
Freshly ground Pepper |
| 2 |
tb |
Butter |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Marsala wine |
INSTRUCTIONS
Unless the scaloppine are very small, cut them into pieces measuring ab. 3
in. by 3 in or slightly larger. Place them between sheets of wax paper and
pound lightly to flatten.(use a rolling pin, bottom of a heavy skillet,
pounder, etc.) Blend flour with salt and pepper to taste. Dip the meat into
flour to coat lightly. Using a large, heavy skillet, heat the butter and
oil and when it is very hot but not brown, add the meat in one layer. Cook
over relatively high heat until golden brown on one side. Turn and cook
until golden brown on the other. The cooking time should be from 4-6 min.
Transfer meat to a serving platter or two plates and keep warm. To the
skillet add the wine and stir to dissolve the particles in the pan. Reduce
wine slightly and pour equal amounts over each serving. Naturally, these
amts. may be increased to serve more people. For Chicken marsala, I don't
see why you can't substitute chicken breasts.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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