Veal scaloppine w/marsala cream sauce
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Veal scaloppine w/marsala cream sauce
  Veal    Sauces    Creams  
Last updated 6/12/2012 1:28:16 AM. Recipe ID 63559. Report a problem with this recipe.
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      Title: Veal scaloppine w/marsala cream sauce
 Categories: Meats, Sauces
      Yield: 3 Servings
 
      2 tb Unsalted butter or olive oil
      1 lb Thin veal scallops
    1/2 c  All-purpose flour
    1/2 c  Dry Marsala
    1/3 c  Whipping cream
           Salt & freshly ground pepper
           -to taste
 
  Heat the butter in a large skillet.
  
  Dredge the scallops in the flour and add to the pan (you may have to
  do this in two batches).
  
  Brown the scallops quickly (a minute or so on each side). When they
  are brown, transfer them to a platter and keep warm.
  
  Pour off any fat remaining in the pan and return to the heat. Add the
  Marsala.
  
  Scrape the bottom of the pan, and add the cream.  Stir constantly
  over high heat until the sauce thickens a little. Season with salt
  and pepper to taste.  Pour sauce over the scallops. *Lower-fat
  Version: Use chicken stock instead of whipping cream.  Use olive oil
  to cook the veal. Yield: 3 - 4 servings.  Typed in MMFormat by
  cjhartlin@msn.com Source: Cooking with Bonnie Stern.
 




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Recipe ID 63559 (Apr 03, 2005)

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