VEAL MARSALA
2 lb Veal scaloppine 1/2 ts Salt 1/8 ts Pepper 3 tb Butter 3 tb Beef stock 1/3 c 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 |