Veal recipes
Veal Marsala
2 lb veal scaloppine
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoon butter
3 tablespoon beef stock
1/3 cup marsala wine

SPRINKLE VEAL WITH SALT AND PEPPER. Heat butter in a saute pan and brown veal, a few pieces at a time, 2-3 minutes on each side. Remove veal from pan and keep warm. Add stock and Marsala to the pan and boil 1-2 minutes, stirring to incorporate all browned bits. Pour sauce over veal and serve.

Yield: 6 servings

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