Meat Preparation Chart
Veal Scaloppini Marsala:
8 Personal Gourmet veal cutlets Salt and pepper
1 tablespoon flour
½ cup Marsala wine
2 tablespoons stock or water
2 tablespoons butter
Sprinkle cutlets with salt and pepper and flour lightly. Melt butter in large frying pan, and when hot, put in veal and brown thoroughly on both sides over high heat. When well browned, add the Marsala and, keeping the flame high, let the meat cook 1 min. longer. Place meat in serving dish. Add stock or water to pan, scraping bottom and sides, and pour over meat.
Nutritional Values presented are intended to be used only as a guide. The information was compiled from manufactures and available food manuals. It is important to note that these values may be changed by the manufacturers
without notice, and that the actual food value varies depending upon the size of the portion consumed.
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