Lo Cicero's Veal Scallopine a la Marsala

Butter, as needed
1 onion, chopped
1/2 pound mushrooms, halved
2 pounds Veal, Fancy, Select, cut in 2 to 3-inch pieces, and pounded thin
Salt, to season
Pepper, to season
Monosodium Glutamate, as needed
Garlic Salt, to season
Celery Salt, to season
Paprika, to season
Flour, as needed
1 cup Marsala wine
1 cup chicken or veal broth

Melt enough butter in teflon frying pan to cover bottom. Let it bubble, then add onion and mushrooms. Sauté until onions are glazed but not brown.

Season veal pieces and flour both sides.

In another large teflon pan, melt enough butter to cover bottom of pan. When it bubbles, sauté veal, keeping flame high. Be careful not scorch, but turn each piece only once.

Once all of the veal is in the pan and has turned pale gold, add onions and mushrooms, keeping on high heat. Add wine and shake pan back and forth over burner to flame wine and help thicken wine sauce. Add broth. Have hot plates ready and serve immediately with a side dish of spaghetti, mostaccioli, or ravioli.


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