- 4
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Ingredients
- 1 tablespoon oil
- 1 cup Marsala wine
- 1 pound veal scallops - (abt 1/8" thick)
- All-purpose flour seasoned with
- salt and pepper for dredging the veal
- 1 1/3 cup chicken broth
Preparation
Step 1
Dredge the veal in the seasoned flour, shaking off the excess.
In the skillet, heat oil. Add veal and saute 1 minute per side. Remove to a platter. Cover with foil to keep warm.
Add Marsala to veal pan. Deglaze, then add chicken stock to the pan and let reduce.
This recipe yields 4 servings.
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