Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Thin pounded veal scallops
1/4 c Butter
1/2 c Marsala
1 tb Butter
4 oz Mushrooms
1/4 c Butter

Saute mushrooms in butter. Set aside Dredge veal scallops in flour
on one side only. Saute scallop flour side first in butter(heated
until fragrant). In 3 minutes, when the juices begin to emerge on the
upper side, turn the meat and continue to saute for about 3 minutes
more. Shake the skillet vigorousluy from time to time, until the meat
is done. Veal is never served rare. Remove from the skillet and keep
warm. Deglaze the pan juices with stock or stock and wine. Add
mushrooms. Correct seasoning. Swirl in 1 tb of butter. If you do not
use the wine, you may add lemon juice. Pour sauce over cutlets and
serve. Submitted By CAROLE CRONAN On 08-04-95

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