Scaloppine of Veal Marsala
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INGREDIENTS 1 pound veal cutlets, trimmed and pounded thin
1/3 cup freshly grated Parmesan cheese
3 tablespoons butter
1 tablespoon oil
1 clove garlic, peeled
1/4 cup beef broth
1/4 cup Marsala wineCut the veal into 2-inch pieces. Dip in Parmesan cheese to coat both sides.
Melt the butter and oil in a skillet; add the garlic and the veal, and cook until lightly browned on both sides. Discard the garlic. Remove the veal to a warm platter.
Turn the heat up and add the beef broth, stirring and scraping the bits of meat clinging to the bottom of the skillet. Cook 1 minute over high heat, then add the wine and cook 1 minute more. Pour over the veal and serve.
Makes 3 servings