Veal Scaloppini


  • 2 pounds thin veal (1/4-inch cutlets)
  • 4 tablespoons butter
  • Flour
  • 1/2 cup Marsala wine
  • 1/2 cup beef stock
  • Salt and pepper, to taste
  • Egg noodles, cooked
  • Parsley, chopped


  1. Flatten veal.
  2. Cut into 4 inch squares.
  3. Brown quickly in hot butter.
  4. Add broth a little at a time.
  5. Add salt and pepper.
  6. Sift a little flour over meat.
  7. When flour is browned, turn veal and repeat process.
  8. Add Marsala.
  9. Cover and simmer about 5 minutes.
  10. Sprinkle with parsley and serve hot over egg noodles.

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