Title: Scaloppine Di Vitello Al Marsa
Categories: Meat
Yield: 8 Servings

2	tb	Olive oil
1	cn	(8-oz) button mushrooms
6	tb	Chicken stock
2	ts	Lemon juice
		Salt to taste
8		Thin small veal escalopes
		Seasoned flour
2	oz	Butter
4	tb	Marlasa wine
		Chopped parsley

Heat oil in saucepan; add mushrooms & shake over moderate heat for 1 minute. Add half of stock, 1 tsp lemon juice & salt to taste; cover & leave over low heat. Beat veal very thinly, sprinkle with lemon juice & coat with seasoned flour. Melt butter in large frying pan & fry veal (in single layers) until golden, about 5 minutes on each side. Stir in Marsala, cook for another minute, then set veal aside. Add remaining stock to frying pan, stir & let bubble until sauce is syrupy; pour over veal. Garnish with cooked mushrooms & chopped parsley.

MRS D.A. (YVONNE) GREENE

From the , Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

previous

next