Veal Marsala Flambe - cooking recipe

Ingredients

12 veal medallions, pounded thin
1/4 cup fresh parmesan cheese, grated
1 ounce butter, cut into small pieces
1/2 medium lemon, squeeze for juice
1/3 cup dry marsala wine
1 teaspoon parsley, chopped

Preparation

Place the veal medallions between two sheets of heavy plastic wrap and flatten to 1/4 inch thickness.
Use a rolling pin or a heavy \"pounder.\".
Coat veal lightly with Parmesan cheese.
Remove veal and place on a plate.
Place a flambe pan on the burner and add butter.
When butter melts, saute veal medallions and brown lightly on both sides.
Squeeze the lemon juice through a clean white napkin, over the veal.
Add Marsala, ignite and cook for 1 minute, turning veal several times to mix the sauce thoroughly.
Your guests will enjoy watching this step.
Arrange 4 veal medallions on each serving plate.
Cover with sauce.
Sprinkle with chopped parsley and serve.
Note: Prearrange your favorite starch and vegetables on dinner table, family style, before \"putting on the show.\".
Serve with a good Cabernet Sauvignon such as 2004 Clos du Val (Napa Valley) or 2003 Forman Cabernet Sauvignon (Napa Valley).