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Terri's Veal Marsala recipe

4 servings

Ingredients:

1 1/2 pounds veal scallops, pounded to 1/4 inch thickness

salt and pepper to taste

3/4 cup all-purpose flour for coating

2 tablespoons butter

3 tablespoons olive oil

1/2 cup dry Marsala wine

1/2 cup chicken stock, divided

2 tablespoons butter, softened

Instructions:

Season veal with salt and pepper to taste; dredge in flour to coat.

Shake off excess flour.

Melt 2 tablespoons butter and olive oil over medium heat in a large skillet.

When foam subsides, add veal 3 to 4 pieces at a time and saute for 2 to 3 minutes each side, until browned.

Transfer meat to a plate.

Pour most of the fat off from the skillet; add wine and 1/4 cup of the stock and bring to a boil over high heat for 1 or 2 minutes, scraping the bottom and sides of the skillet.

Return meat to skillet; cover, reduce heat to low, and simmer for 10 to 15 minutes, basting meat with pan juices occasionally.

Transfer meat to a platter.

Add remaining 1/4 cup stock to skillet and bring to a boil, scraping bottom and sides of skillet.

When sauce has reduces to a thick, syrupy consistency, remove from heat and season with salt and pepper to taste.

Stir in 2 tablespoons softened butter and pour sauce over meat.