Veal Marsala

• 1 1/2 lb. veal scallops, pounded to 1/4-inch
• salt, pepper and flour as needed
• 2 Tbsp. margarine
• 3 Tbsp. olive oil
• 1/2 c. dry Marsala
• 1/2 c. chicken or beef broth
• 2 Tbsp. soft margarine

1. Season veal with salt and pepper, then dip in flour, vigorously shaking off the excess.
2. In a heavy skillet, melt 2 tablespoons margarine with olive oil over moderate heat.
3. When the foam subsides, add the veal, 3 or 4 at a time, and brown for about 3 minutes on each side.
4. When done, transfer them to plate.
5. Pour most of the fat out of the skillet, leaving only a thin film at the bottom.
6. Add the Marsala and 1/4 cup of broth and boil briskly over high heat for 1 to 2 minutes.
7. Scrape in any brown fragments clinging to pan.
8. Return veal to pan; cover and simmer over low heat for 10 to 15 minutes, basting with pan juices until tender. Transfer veal to a heated platter.
9. Add 1/4 cup broth to sauce in pan and boil briskly, scraping in brown bits.
10. When sauce has reduced and is syrupy, taste it for seasoning and season as necessary.
11. Remove the pan from the heat; stir in 2 tablespoons of softened margarine and pour the sauce over the veal.

veal scallops, salt, margarine, olive oil, marsala, chicken, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763427 (may not work)