Veal Marsala
Print This Recipe

---

The veal is pounded out into thin medallions and coated with Parmesan cheese for flavor. INGREDIENTS 12 veal scallops, pounded out thin 1/4 cup Parmesan cheese, grated 1 ounce butter, cut into small pieces 1/2 medium lemon, squeezed for juice 1/3 cup dry Marsala 1 teaspoon parsley, chopped Flambé pan Place veal medallions between 2 sheets of heavy plastic wrap and flatten to 1/4-inch thickness. Coat veal lightly with Parmesan cheese, remove veal and place on a plate. Place the flambé pan on the burner and add butter. When butter melts, sauté veal medallions and brown lightly on both sides. Squeeze the lemon juice through a clean white napkin, over the veal. Add Marsala, ignite and cook for 1 minute, turning veal several times, mixing the sauce thoroughly. Arrange veal medallions on warm serving plate. Cover with sauce. Sprinkle with chopped parsley and serve. Pre-arrange your favorite starch and vegetables on dinner table family-style before preparing veal.