Veal Marsala

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Veal scaloppine is a superthin veal cutlet. Serve over egg noodles or a blend of white and wild rice.
== Ingredients ==
* 1 pound veal scaloppine
* 1/4 cup all-purpose flour divided
* 2/3 cup beef consommé
* 1 tablespoon butter
* 1/2 cup dry Marsala wine
* 1 cup presliced mushrooms
* 1/4 teaspoon salt
* 1 tablespoon chopped fresh parsley
== Directions ==
# Dredge veal in 3 tablespoons flour.
# Combine 1 tablespoon flour and consommé, stirring with a whisk; set aside.
# Melt butter in a large nonstick skillet over medium-high heat.
# Add veal; cook 1 1/2 minutes.
# Turn veal over; cook 1 minute.
# Remove veal from pan.
# Add wine to pan, scraping pan to loosen browned bits.
# Add consommé mixture, mushrooms, and salt; bring to a boil.
# Reduce heat; simmer 3 minutes or until thick.
# Return veal to pan; sprinkle with parsley.
Yield: 4 servings (serving size: 3 ounces veal and about 2 tablespoons sauce)
Category:Quick and Easy Recipes
Category:Quick and Easy Main Dishes
Category:Italian Recipes
Category:Italian Meat Dishes
Category:Italian Main Dishes
Category:Healthy Main Dishes
Category:Healthy Recipes
Category:Low-fat Recipes
Category:Low-calorie Recipes
Category:Meat Recipes
Category:Veal Recipes
Category:Flour Recipes
Category:Veal cutlet Recipes
Category:Beef stock and broth Recipes
Category:Stock and broth Recipes
Category:Butter Recipes
Category:Wine Recipes
Category:Marsala Recipes
Category:Alcohol Recipes
Category:Mushroom Recipes
Category:Salt Recipes
Category:Parsley Recipes
Category:Main Dish Meat Recipes
Category:Main Dish Recipes