Scaloppini Marsala
  • 1-1/2 pounds baby beef, or milk-fed veal
  • (eye of round or sirloin, sliced 1/4-inch thick)
  • 1/2 cup flour
  • 1/3 cup Parmesan cheese
  • 1 teaspoon salt
  • 1/4 cup butter
  • 1/4 pound fresh mushrooms, sliced
  • 2 green onions with tops, chopped
  • 1/2 cup consommé or beef broth
  • 1 - 2 Tablespoons lemon juice
  • 1/4 cup Marsala wine
  • Chopped parsley
  1. Trim meat and cut into 3-inch or 4-inch pieces. Pound very thin between sheets of wax paper. Combine flour, cheese and salt. Dredge meat pieces in flour mixture, shaking off as much as possible. In half the butter, brown each slice of meat for about 1 minute on each side. Set aside and keep warm. Add remaining butter to skillet and sauté mushrooms and onions until tender. Add consommé, lemon juice and wine. Stir well. Return meat to the skillet and simmer until done, about 30 minutes. (If veal is used, simmer only 10 minutes.) To serve, pour pan juices over meat and sprinkle with parsley. Good with buttered thin spaghetti.