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Veal Marsala


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  • 3 T flour
  • salt and pepper
  • 1 tsp olive oil
  • 3/4 lb veal cutlets
  • 1/3 C Marsala wine
  • 1/4 C water



Step 1

Combine the flour and salt and pepper to taste on a plate
Heat the oil in nonstick skillet over medium high heat
Dip the veal cutlets in the flour, making sure both sides are coated. Shake off the excess flour. Add to the skillet and saute 1 minute per side. Remove from the skillet
Raise the heat to high and add the Marsala and water to the skillet. Boil about 1 minutes, until reduced by half. Remove from the heat, return the veal to the skillet and turn over in the sauce.


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