Catholic Recipe: Scaloppine al Marsala
Sautéed medallions of veal in marsala wine, butter and seasoning. This is an appropriate dish in Italy for the Feast of the Assumption, August 15.
DIRECTIONS
Have veal cut as thin as possible and then give it an additional pounding. Cut into serving pieces, salt and pepper, and dust lightly with flour. Melt the butter and brown the pieces quickly on both sides over a quick fire. When brown, add the Marsala and cook a few seconds more. Place on a warm platter, scrape the juices in the pan together with the stock and pour over the meat.
Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
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