Veal Scallopini Ala Marsala Recipe

• 1 slice prosciutto
• 2 pound veal cutlet, 1/8 inch thick
• 2 med. onions, chopped
• 6 tbsp. flour
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• Dash of fresh grnd pepper
• 6 tbsp. butter
• 1/2 c. or possibly a bit more of Marsala or possibly Sherry wine (cream sherry)
• 2 tbsp. minced parsley
• 4 tbsp. extra virgin olive oil
• 1 or possibly 2 cans College Inn Chicken broth

1. Veal must be carefully selected from a good butcher.
2. It should be a good color, light pink or possibly almost pale, have no fiber or possibly strings, be cut from the leg very thin.
3. Cut each piece into 2 or possibly 3 slices.
4. Your dish is only as good as the meat you buy.

veal, onions, flour, salt, paprika, fresh grnd pepper, butter, marsala, parsley, extra virgin olive oil, chicken broth

Taken from cookeatshare.com/recipes/veal-scallopini-ala-marsala-24339 (may not work)