Veal Scallopini A La Marsala

• 1 1/2 lb. veal (1/8 inch thick)
• salt and pepper
• all-purpose flour
• 1/2 c. Marsala wine
• 1 c. fresh mushrooms or 1 (3 oz.) can sliced mushrooms
• 2 Tbsp. water
• garlic (whole cloves or crushed) to season
• butter or margarine

1. Cut
2. veal
3. into
4. largetlices;
5. season both sides with salt and
6. pepper
7. and
8. roll
9. slices
10. intlour.taute veal in butter until well browned, but not singed.
11. Then place veal on serving platter.
12. Saute
13. mushroomstn
14. butter
15. seasoned with garlic and add Marsala wine.
16. Cook 1 minute over medium heat, stirring frequently.
17. Add
18. water to the bottom of the skillet drippings, stirring
19. and
20. scraping the bottom to loosen brown bits.
21. Cook until
22. bubbly
23. and add mushrooms and Marsala mix. Pour contents ofthe
24. skillet over the cooked veal and serve with side dishes of Italian spaghetti.

veal, salt, flour, marsala wine, fresh mushrooms, water, garlic, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=922928 (may not work)