Catholic Recipe: Veal Cutlets in Marsala Wine
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
