Veal Marsala Recipe - Cooking Index
2 lbs | 908g / 32oz | Veal scaloppine |
1/2 teaspoon | 2.5ml | Salt |
1/8 teaspoon | 0.6ml | Pepper |
3 tablespoons | 45ml | Butter |
3 tablespoons | 45ml | Beef stock |
1/3 cup | 78ml | Marsala wine |
Sprinkle veal with salt and pepper. Heat butter in a sauteepan and brown veal, a few pieces at a time, 2-3 minutes on each side.
Remove veal from pan and keep warm. Add stock and Marsala to the pan and boil 1-2 minutes, stirring to incorporate all browned bits.
Pour sauce over veal and serve.
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Source:
Mario Batali
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