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Veal Marsala
For a special dinner, Veal Marsala is an easy yet
elegant fare to serve your guests. Wonderful accompanied with a side of egg noodles
and waxed beans or asparagus. Enjoy!
Your Host, Brad
1 pound veal cutlets, trimmed
1/3 cup freshly grated Parmesan cheese
3 Tbl butter
1 Tbl oil
1 clove garlic, peeled
1/4 cup beef broth
1/4 cup Marsala wine
Pound the veal until thin and cut into 2-inch
strips. Dip in Parmesan cheese to coat both sides. Melt the butter and oil in
a skillet over medium heat, add the garlic and the veal, and cook until lightly browned on
both sides.
Discard the garlic and remove the veal to a warm
platter.
Turn the heat up to medium-high and add the beef broth,
stirring and scraping the bits which have stuck to the bottom of your skillet. Cook
1 minute, then add the wine and cook 1 minute more. Add the veal back to the skillet
and toss quickly. Serve immediately.
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