VEAL SCALLOPINI MARSALA
- 2 lbs. veal, cut for scaloppini
- 1/2 c. butter or olive oil
- 1 (4 oz.) can sliced mushrooms, drained (or fresh mushrooms)
- Marsala wine
- 1 clove crushed garlic
- Salt and pepper
- Lemon wedges
COOKING INSTRUCTIONS
Flour veal, then brown quickly in hot butter or olive oil and crushed garlic. Smother with mushrooms. Add enough Marsala wine to partially cover. Simmer covered 8 to 10 minutes or until tender. Season with salt and pepper, and serve with lemon wedges.