Veal Marsala - cooking recipe

Ingredients

3 to 4 veal scallops
3 oz. flour
1 oz. olive oil
2 oz. dry Marsala wine
1 oz. stock
2 oz. butter
2 oz. mushrooms, sliced
Salt and pepper to taste

Preparation

Pound veal scallops and season with salt and pepper.
Flour and saute in olive oil until cooked.
Remove the scallops, set aside.
Degrease, then deglaze pan with marsala wine.
Add stock and sliced mushrooms; reduce until mixture begins to thicken. Return the scallops to sauce; add butter and cook until sauce becomes syrupy.
Plate veal and spoon sauce over veal.