VEAL MARSALA

By porklion

Yields: 4 Servings

Preparation Time: ? min
Cooking Time: ? min

Source: Classic Home Cooking p. 242

Ingredients

• 4 x 2-3 oz veal scallops
• 1 tbsp all-purpose flour
• salt & black pepper
• 3 tbsp butter
• 1 large onion, finely chopped
• 1/2 cup Marsala
• 1/2 cup veal or chicken stock
• chopped parsley to garnish

Preparation

Step 1

1) Put each veal scallop between 2 sheets of waxed paper and pound to an 1/8 in thickness with rolling pin

2) Season the flour with salt and pepper and use to lightly coat the scallops

3) Melt 2 tbsp of the butter in a skillet, and cook the scallops, in batches if necessary, for 2 minutes on each side or until golden. Remove from the pan and keep warm

4) Melt the remaining butter, add the onion, and cook gently for about 5 minutes, until soft and lightly browned. Pour in the Marsala and boil, stirring, until reduced to 2 tbsp. Add the stock and boil until reduced to about 1/3 cup

5) Return the scallops to the pan, spoon the sauce over, and warm the scallops through. Sprinkle with chopped parsley