Tony Bennett's Scaloppine Marsala

Recipe Ingredients

1/2 cup	31g / 1.1oz	Flour
1 teaspoon	5ml	Salt
		Fresh ground black pepper to - taste
1 teaspoon	5ml	Lemon rind - grated
1 lb	454g / 16oz	Veal; thinly sliced - cut
		Into 2 1/2 inch pieces
1/4 lb	113g / 4oz	Butter or margarine
4 tablespoons	60ml	Marsala wine
4 tablespoons	60ml	Chicken broth

Recipe Instructions

Combine flour, salt, ground pepper, grated lemon rind in a mixing bowl. Meanwhile pound flat thinly sliced veal and cut into 2 1/2 inch pieces. Coat with flour and lemon rind mixture.

Melt butter or margarine in a skillet over low heat and brown the veal about 2 1/2 to 3 minutes on each side.

Meanwhile, heat Marsala wine and chicken broth in a saucepan over low heat. When veal is browned, spoon the Marsala-chicken broth mixture over veal.

Source:
Mario Batali

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