Liturgical Year : Recipes : Veal Cutlets in Marsala Wine

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Catholic Recipe: Veal Cutlets in Marsala Wine

INGREDIENTS

1 1/2 pounds veal cutlets, thinly sliced
salt, pepper
1 tablespoon flour
4 tablespoons butter
1/2 cup Marsala wine
2 tablespoons stock

Details

Serves: 4
Prep Time: 20-30 minutes
Difficulty: • • • •
Cost: $$$$
For Ages: 15+
Origin: Italy

Food Categories

Similar Recipes

Veal Scaloppini Sauterne

Feasts

Also Called: Scaloppine alla Marsala

DIRECTIONS

Pound cutlets very thin. Sprinkle with seasonings; flour lightly. Melt butter in skillet. Brown veal thoroughly 6 minutes each side. Add Marsala. Cook 2 minutes on high heat. Remove meat; reserve in warm place. Add stock to pan in which meat cooked. Scrape side and bottom of pan thoroughly. Pour over veal. Yield, 4 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965

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