Ingredients
1/2 lb. veal, prepared for scaloppine
salt and pepper
2 Tbsp. butter or margarine
1 Tbsp. lemon juice
1/3 c. Marsala wine
finely chopped parsley (optional)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sicilian fortified wine — chicken Marsala, zabaglione, tiramisu
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Lightly season the very thin pieces of veal with salt and pepper. Dredge lightly in flour that has been spread on plate or sheet of waxed paper, being careful not to coat heavily; shake off excess flour. In a large, heavy skillet, melt butter or margarine. Add veal to the hot pan. Saute briefly and quickly to brown lightly, about 2 minutes on each side. Lower heat, spoon lemon juice over meat, add the wine, cover and cook 2 minutes. Transfer meat to serving dish. Stir up any browned bits in pan. Let liquid cook down a little over high heat if you think necessary. Spoon sauce over veal. Sprinkle with chopped parsley if desired.