Veal with Marsala Scaloppine Alla Marsala
1 lb. thin Veal Cutlets
1 sliced Lemon
½ cup Flour
½ cup Marsala (sweet sherry)
3 tbs. Extra Virgin Olive Oil
Have veal cutlets flattened and cut into 4-inch pieces. Roll veal in flour. Heat skillet; add olive oil; brown cutlets quickly. Add marsala. Cover; simmer over low flame about 5 minutes or until meat is tender. Sprinkle with salt and pepper. Serve very hot with lemon slices. Serves 4.
veal marsala, veal cutlets, olive oil cooking