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Veal Marsala
Veal Marsala
500gm veal (thinly sliced, pounded flat)
Flour for coating
2 tbsp butter
½ c Pellegrino Marsala
Heat oil in frying pan, coat veal in seasoned flour and fry in hot oil until brown on both sides. Transfer to warm dish. Pour off most of the fat from the pan, add Marsala and cook on high for less than a min, stirring residue from bottom of pan. Add butter and any juice from the veal. Stir until thick reduce heat and add the veal turning and basting in sauce. Transfer veal and Marsala sauce to dish and serve immediately.
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