Veal Marsala Flambe

• 12 veal medallions, pounded thin
• 1/4 cup fresh parmesan cheese, grated
• 1 ounce butter, cut into small pieces
• 1/2 medium lemon, squeeze for juice
• 1/3 cup dry marsala wine
• 1 teaspoon parsley, chopped

1. Place the veal medallions between two sheets of heavy plastic wrap and flatten to 1/4 inch thickness.
2. Use a rolling pin or a heavy "pounder.".
3. Coat veal lightly with Parmesan cheese.
4. Remove veal and place on a plate.
5. Place a flambe pan on the burner and add butter.
6. When butter melts, saute veal medallions and brown lightly on both sides.
7. Squeeze the lemon juice through a clean white napkin, over the veal.
8. Add Marsala, ignite and cook for 1 minute, turning veal several times to mix the sauce thoroughly.
9. Your guests will enjoy watching this step.
10. Arrange 4 veal medallions on each serving plate.
11. Cover with sauce.
12. Sprinkle with chopped parsley and serve.
13. Note: Prearrange your favorite starch and vegetables on dinner table, family style, before "putting on the show.".
14. Serve with a good Cabernet Sauvignon such as 2004 Clos du Val (Napa Valley) or 2003 Forman Cabernet Sauvignon (Napa Valley).

veal medallions, parmesan cheese, butter, lemon, marsala wine, parsley

Taken from www.food.com/recipe/veal-marsala-flambe-254926 (may not work)