Veal Scaloppine con Marsala
1 lb veal scaloppine
About 1/2 cup flour seasoned with salt & pepper
1/4 cup butter
Dry Florio marsala wine
Beef broth or stock
Have your veal thin. Pound it thin if needed.
Spread flour on a plate.
Heat butter in a large pan until it stops bubbling, or cook in batches.
Dredge the veal in the flour,shake of extra flour and place in the pan.
DON'T CROWD THE PAN!!!
Cook quickly on both sides until light golden.
DONT OVER COOK!! ITS THIN!!
Remove when done and keep warm.
Pour about a 1/4 cup of marsala and about 1/4 cup of broth in pan and scrape bottom.
Simmer until 1/2 reduced and pour over veal.