Title: Veal Marsala
Categories: Veal Italian
Yield: 6 Servings

2	lb	Veal scaloppine
1/2	ts	Salt
1/8	ts	Pepper
3	tb	Butter
3	tb	Beef stock
1/3	c	Marsala wine

SPRINKLE VEAL WITH SALT AND PEPPER. Heat butter in a saute pan and brown veal, a few pieces at a time, 2-3 minutes on each side. Remove veal from pan and keep warm. Add stock and Marsala to the pan and boil 1-2 minutes, stirring to incorporate all browned bits. Pour sauce over veal and serve.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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