Veal Scallopine Marsala


1-1/2 pounds veal, trimmed and boneless
3 tablespoons flour
1/2 pound fresh mushrooms, thinly sliced
1/4 cup butter or margarine
1/4 cup veal or chicken stock
1/4 cup Marsala
1 tablespoon lemon juice
lemon slices


Saute the mushrooms in the butter or margarine. Remove the mushrooms with a slotted spoon; set aside and keep warm. Pound the veal slices very thin, then dredge lightly with flour on one side only. Saute in the butter, floured-side down. When the juices show on the upper side, turn the meat and saute until brown. Remove from the pan and keep warm.

Add the stock, wine, and lemon juice to the pan juices. Heat to the simmering point and pour over mushroom-topped veal slices. Garnish with a lemon slice and fresh chopped parsley.


Serves 4.

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