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This Italian dessert features Scallopine of veal, cut Freshly ground Pepper. It delivers a pleasant kick of heat. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Veal Scaloppine With Marsala
Description
This Italian dessert features Scallopine of veal, cut Freshly ground Pepper. It delivers a pleasant kick of heat. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Into 1/4 inch slices 2 tb Butter Flour for dredging 2 tb Olive oil Salt 1/4 c Marsala wine Unless the scaloppine are very small,
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cut them into pieces measuring ab.
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in.
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by 3 in or slightly larger.
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Place them between sheets of wax paper and pound lightly to flatten.(use a rolling pin, bottom of a heavy skillet, pounder, etc.)
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Blend flour with salt and pepper to taste.
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Dip the meat into flour to coat lightly.
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Using a large, heavy skillet,
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heat the butter and oil and when it is very hot but not brown,
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add the meat in one
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layer .
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Cook over relatively high heat until golden brown on one side.
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Turn and cook until golden brown on the other.
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The Transfer meat to a serving platter or two plates and keep warm.
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To the skillet add the wine and stir to dissolve the particles in the pan.
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Reduce wine slightly and pour equal amounts over each serving.
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Naturally, these amts.
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may be increased to serve more people.
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For Chicken marsala, I don't see why you can't substitute chicken breasts
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 97.0kcal
- % Daily Value *
- Total Fat 3.4g6%
- Saturated Fat 1.2g6%
- Cholesterol 46.0mg16%
- Sodium 39.2mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 15.3g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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