Veal Marsala - cooking recipe

Ingredients

1/2 lb. veal, prepared for scaloppine
salt and pepper
2 Tbsp. butter or margarine
1 Tbsp. lemon juice
1/3 c. Marsala wine
finely chopped parsley (optional)

Preparation

Lightly
season
the
very thin pieces of veal with salt and pepper.
Dredge
lightly
in
flour that has been spread on plate or
sheet
of
waxed
paper,
being
careful
not to coat heavily; shake
off
excess flour.
In a large, heavy skillet, melt butter or
margarine.
Add
veal
to
the hot pan.
Saute briefly and quickly
to brown lightly, about 2 minutes on each side.
Lower heat,
spoon lemon juice over meat, add the wine, cover and cook 2 minutes.
Transfer meat to serving dish.
Stir up any browned bits in pan.
Let liquid cook down a little over high
heat
if
you think
necessary.
Spoon
sauce over veal. Sprinkle with chopped parsley if desired.