Veal Marsala
Yield
6 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
veal scaloppine
|
* |
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 3 | tablespoons |
butter
|
|
| 3 | tablespoons |
beef stock
prefer veal stock if possible |
|
| ⅓ | cup |
marsala wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
veal scaloppine
|
* |
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 45 | ml |
butter
|
|
| 45 | ml |
beef stock
prefer veal stock if possible |
|
| 79 | ml |
marsala wine
|
*
|
Directions
Sprinkle veal with salt and pepper.
Heat butter in a sauté pan and brown veal, a few pieces at a time, 2 to 3 minutes on each side.
Remove veal from pan and keep warm.
Add stock and Marsala to the pan and boil 1 to 2 minutes, stirring to incorporate all browned bits.
Pour sauce over veal and serve.
