Veal Scaloppine Marsala Recipe

• 1/2 pound mushrooms
• 4 tbsp. butter
• 1 1/2 tbsp. lemon juice
• 1 1/2 boneless veal (trimmed and pounded)
• 1/4 c. flour
• 1 teaspoon salt
• 1/4 teaspoon salt
• 3/4 c. Marsala or possibly dry sherry
• 1 teaspoon beef stock or possibly 1 bouillon cube
• 1 tbsp. chopped parsley

1. Slice mushrooms thinly.
2. Heat 2 Tbsp.
3. butter in fry pan.
4. Add in mushrooms, sprinkle with lemon juice, cook on medium heat till limp.
5. Cut veal in 1 inch strips, dust in flour seasoned with salt and pepper.
6. Brown meat on both sides with remaining butter.
7. Set aside as browned.
8. Pour in wine, add in stock, cook rapidly, stir constantly.
9. Return mushrooms and meat to pan.
10. Heat through and serve.

mushrooms, butter, lemon juice, veal, flour, salt, salt, marsala, beef stock, parsley

Taken from cookeatshare.com/recipes/veal-scaloppine-marsala-24307 (may not work)