| Veal Marsala ~ Scaloppine di Vitello al Marsala By: Bob Tackaberry 3 tbsp vegetable oil 1 pound veal scaloppine, very thinly sliced and pounded flat ¾ cup flour ½ tsp salt freshly ground pepper ½ cup marsala 3 tbsp butter 1. Heat oil over medium high heat in a heavy skillet dip the scaloppine in flour, coating them on both sides and shaking off any excess. 2. Slip the scaloppine into the pan and quickly brown them on both sides, which should take less than a minute for each side if the oil is hot enough. If you can't get them all into your skillet at one time, do them a few at a time but dip them in flour only as you are ready to brown them, other wise the flour will get soggy and the scaloppine won't brown properly. 3. Transfer the browned meat to a warm platter and season with salt and pepper. Tip the skillet and draw off most of the fat with a spoon. 4. Turn the heat on high, add the marsala, and boil briskly for less than a minute deglazing the pan. Add the butter and any juices that may have been thrown off by the scaloppine in the platter. When the sauce thickens, turn the heat down to low and add the scaloppine, turning them and basting them with the sauce once or twice. 5. Transfer meat and sauce to a warm platter and serve immediately. |
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