| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Veal; thinly sliced for scaloppini |
| 6 |
tb |
Unsalted butter; (but I've used salted butter & it's just fine!) |
| 1/2 |
c |
Marsala wine; (but any dry white wine is really fine…) |
| 1 |
c |
Chicken broth |
| 1/2 |
c |
Grated Parmesan cheese |
|
|
Flour |
|
|
Salt & Pepper |
INSTRUCTIONS
Virginia Seasonings, Junior League of Richmond, Inc.
Dip veal into flour & shake off excess. Over medium heat, melt 2
tablespoons butter in skillet. Saute veal quickly, adding butter for each
new skilletful. Keep veal warm on a heat-proof serving platter.
Discard skillet butter, add wine, & stir with wooden spoon to scape sides.
Add chicken broth and simmer until sauce is reduced to about half.
Season meat lightly with salt & pepper. Cover each veal slice with Parmesan
cheese & dot with butter. Broil until cheese is melted; pour sauce over
veal, & serve.
Preparation: 30 minutes max
Serves 6
Posted to recipelu-digest Volume 01 Number 578 by LSHW <shusky@erols.com>
on Jan 22, 1998
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