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Veal Marsala


Yield: 6 servings

2 lb Veal scaloppine
1/2 teaspoon Salt
1/8 teaspoon Pepper
3 tablespoon Butter
3 tablespoon Beef stock
1/3 c Marsala wine

Sprinkle veal with salt and pepper. Heat butter in a sauté pan and brown veal, a few pieces at a time, 2-3 minutes on each side. Remove veal from pan and keep warm. Add stock and Marsala to the pan and boil 1-2 minutes, stirring to incorporate all browned bits. Pour sauce over veal and serve.




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