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Ingredients

1 ½ pounds veal scallops, pounded to 1/4 inch thickness salt and pepper to taste ¾ cup all-purpose flour for coating 2 tablespoons butter 3 tablespoons olive oil ½ cup dry Marsala wine ½ cup chicken stock, divided 2 tablespoons butter, softened

Nutrition Info

494.7 calories carbohydrate: 22.2 g cholesterol: 144.5 mg fat: 29.5 g fiber: 0.6 g protein: 25.9 g saturatedFat: 11.5 g servingSize: - sodium: 243.9 mg sugar: 2.5 g transFat: : - unsaturatedFat: : -

Directions

Season veal with salt and pepper to taste, dredge in flour to coat. Shake off excess flour. Melt 2 tablespoons butter and olive oil over medium heat in a large skillet. When foam subsides, add veal 3 to 4 pieces at a time and saute for 2 to 3 minutes each side, until browned. Transfer meat to a plate.
Pour most of the fat off from the skillet, add wine and 1/4 cup of the stock and bring to a boil over high heat for 1 or 2 minutes, scraping the bottom and sides of the skillet.
Return meat to skillet, cover, reduce heat to low, and simmer for 10 to 15 minutes, basting meat with pan juices occasionally. Transfer meat to a platter.
Add remaining 1/4 cup stock to skillet and bring to a boil, scraping bottom and sides of skillet. When sauce has reduces to a thick, syrupy consistency, remove from heat and season with salt and pepper to taste. Stir in 2 tablespoons softened butter and pour sauce over meat.

Recipe Yield

4 servings

Recipe Note

The Marsala sauce, when made with DRY Marsala wine, is not too sweet. This recipe can be used with veal, pork or chicken. I prepare this dish on a regular basis as it is quick, simple and delicious. This recipe can be made ahead of time. Simply reduce the amount of time to 5 minutes that the meat is simmered in step 4 to 5 minutes. Place meat in a covered casserole dish, finish off sauce according to directions above, pour sauce over meat and refrigerate. Reheat the dish in either an oven preheated to 350 degrees F (175 degrees C) for 15 minutes OR simmer in a pan on top of the stove just until hot.

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