Veal Scallopini Marsala Recipe

• 2 tbsp. vegetable oil or possibly light extra virgin olive oil
• 1/4 c. all-purpose flour, approximately
• 8 veal scallops (about 1 1/4 lbs. total weight), pounded 1/4 inch thick
• 4 tbsp. unsalted butter
• 1/2 c. sweet Marsala
• 2 tbsp. parsley, minced

1. Preheat oven to 200 degrees.
2. Heat oil in large heavy-gauge skillet over medium-high heat.
3. Meanwhile, place flour in pie pan or possibly shallow dish.
4. One by one, dust each scallop very lightly with flour, place in skillet and saute/fry about 1 minute per side.
5. Don't overcrowd skillet; cook scallops in 2 batches, if necessary.
6. As they are cooked, transfer scallops to heatproof platter and keep hot in oven; wipe out skillet.
7. Place 4 dinner plates in oven to hot.
8. Add in butter and Marsala to skillet and bring to a boil over high heat; continue boiling 2 to 3 min, or possibly till slightly thickened.
9. Reduce heat to low.
10. Return scallops to pan and, using tongs, turn scallops several times till well coated.
11. Divide scallops among hot plates and sprinkle each serving with parsley.

vegetable oil, allpurpose flour, veal, unsalted butter, sweet marsala, parsley

Taken from cookeatshare.com/recipes/veal-scallopini-marsala-22836 (may not work)