Veal Scallopini Marsala
Instructions:
- Place cutlets between two sheets of plastic wrap or waxed paper. With meat mallet or rolling pin, pound cutlets to 1â„8-inch thickness. Cut cutlets into 3" by 3" pieces. On waxed paper, combine flour, salt, and pepper; coat veal with seasoned flour, shaking off excess.
- In nonstick 10-inch skillet, melt butter over medium-high heat. Cook veal, in batches, until lightly browned, 45 to 60 seconds per side, using tongs to transfer pieces to warm platter as they are browned; keep warm.
- Add Marsala and broth to veal drippings in pan and cook, stirring until browned bits are loosened from bottom of skillet, until syrupy, 4 to 5 minutes. Pour sauce over veal and sprinkle with parsley. Makes 6 main-dish servings.