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| Author | Topic: Veal Marsala |
|---|---|
| Ray Member #: 44 # Posts: 12 | 1 and a half pound veal cutlets, trimmed 1/2 cup freshly grated Parmesan cheese 4 Tlbsp 2 clove garlic, peeled 1/3 cup beef broth 1/2 cup Marsala wine 1/4 cup sweet onion minced 1/4 cup bell pepper, I personally like yellow Pound the veal until thin and cut into 2-inch strips. Dip in Parmesan cheese to coat both sides. Heat oil in a skillet over medium heat, first put in onion and pepper then add the garlic and the veal after a few minutes, and cook until lightly browned on both sides. Discard the garlic and remove the veal to a warm platter. Turn the heat up to medium-high and add the beef broth, stirring and scraping the bits which have stuck to the bottom of your skillet. Cook 1 minute, then add the wine and cook 5 minutes more. Add the veal back to the skillet and toss quickly. I like to serve with angel hair pasta lightly tossed with extra virgin olive oil and garlic (the only to use). Pour yourself a glass of Merlot, if you have this with a lover, get ready to have a fun night  If anyone is offended by the veal subsitute chicken. If you are offended by chicken sorry I am a meat eater you can't change that. If anybody likes this and wants more let me know I have recipes for every Italian dish you could think of. By the way, an nice starter to this is 6 Roma Tomatoes 1/2 lb of fresh mozzarella fresh basil extra virgin olive oil minced garlic salt and pepper to taste slice roma tomatoes and fresh mozzarella, mix olive oil and garlic. Layer tomatoe first, then whole basil leaf and lastly a slice of fresh buffalo mozzarella. You will notice this is a nice color rendition of the Italian flag  Now drizzle the olive oil/garlic mixture over it. Salt and pepper to taste. 5/6/2005 7:14 AM |
