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.

5025 S. Eastern Ave Ste23
Las Vegas Nevada 89119
(702) 736-7575

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