Veal Marsala

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Ingredients:

6 veal scallops (1 1/2 lbs.)

1/4 cup flour

1/2 tsp. pepper

1/2 tsp. salt

3 Tbs. butter

1/4 cup minced shallots

1 clove garlic, minced

1/2 lb. mushrooms, sliced

1/2 cup Marsala wine

Preparation:

Place veal scallops between sheets of plastic wrap or wax paper. Pound veal scallops into thin cutlets. Mix flour, salt and pepper. Dredge veal scallops lightly in seasoned flour, shaking off excess.

In a skillet, melt butter and sauté shallots, garlic, and mushrooms until vegetables are tender. Remove vegetables and set aside.

Melt remaining butter in same skillet. Add veal and sauté 2 to 3 minutes on each side, or until golden. Add Marsala and reserved mushroom mixture and cook 1 minute longer or until tender. Remove veal and mushrooms from skillet with slotted spoon and arrange on heated platter. Bring liquid remaining in pan to brisk boil and cook until reduced to thin, syrupy glaze. Pour glaze over veal and mushrooms.

Serving Suggestion:

Pureéd potatoes with a little grated nutmeg are wonderful with veal marsala.

Variation:

Substitute chicken breasts instead of veal.