Veal Scaloppine with Marsala |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Yummy Ingredients:
2 1/4 c mushrooms, fresh, quartered, halved, or sliced |
1/3 c green onions, sliced |
4 tsp butter |
12 oz veal sirloin |
1/8 tsp salt |
1/8 tsp black pepper |
4 oz dry sherry |
1/3 c chicken broth |
1 tbsp parsley, snipped |
Directions:
1. Cook mushrooms and green onions in 2 tsp of the butter for 4 to 5 minutes or until tender. Remove from skillet, reserving drippings. Set aside.
2. Meanwhile, cut veal into 3 serving size pieces. Place each piece of veal between 2 sheets of plastic wrap. Working from center to edges, pound to 1/8 thickness. Remove wrap.
3. Spinkle veal with salt and pepper. In the same skillet cook veal in the remaining 2 tsp butter over medium-high heat about 2 minutes or until cooked through, turning once. Transfer to serving plate. Keep warm.
4. Add dry sherry and broth to drippings in skillet. Bring to boil. Boil gently, uncovered about 1 minute, scraping up any browned bits. Return mushroom mixture to skillet. Add parsely. Heat through. To serve spoon mushroom mixture over meat.
|
|