Veal Marsala

Ingredients

Instructions

Veal

  • 1/2 lbs. veal, eye of round or sirloin
  • 1/4 c. flour
  • 1/4 c. parmesan cheese
  • 1/2 tsp. salt
  • 1/8 c. butter

Marsala Sauce

  • 1/8 cup butter
  • 1/4 lb. mushrooms, sliced
  • 2 green onions with tops, chopped
  • 1 c. beef broth
  • 1 1/2 tbls. lemon juice
  • 1/4 c. Marsala wine
  • chopped parsley
Trim meat and cut into 3 or 4 inch pieces. Pound very thin between sheets of waxed paper. Combine flour, cheese, and salt. Dredge meat pieces in flour mixture, shaking off as much as possible. In half the butter, brown the veal about 1 minute on each side. Set aside and keep warm.

Sauce: Add remaining butter to skillet and saute mushrooms and onions until tender. Add beef broth, lemon juice, and Marsala wine. Stir well. Return meat to skillet and simmer until done, about 10 minutes.

To serve, pour pan juices over meat and sprinkle with parsley. Good with buttered noodles.