Veal marsala

6 servings

Ingredients

Quantity Ingredient
2 pounds Veal scaloppine
½ teaspoon Salt
⅛ teaspoon Pepper
3 tablespoons Butter
3 tablespoons Beef stock
⅓ cup Marsala wine

Directions

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.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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