Veal Scallopini Marsala Recipe

Crinella Family Cookbook

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Meat Carbonade de Boeuf - Slow Cooker Meatballs Veal Scallopini in Marsala Swiss Steak Short Rib and New Potato Salad Sausage, Eggplant and Peppers Osso Buco Trippa Marchegiano Trippa Domenico Calf Liver Joe's Special Italian Meat Loaf Sauted Veal over Penne Pasta Barbequed Ribs with Italian Marinade Beef Steak with Capers Lamb Shanks Calf Brains Loin Lamb Chops with Vegetables Cima Russian River Pot Roast Porchetta Geyserville Rex Veal Shanks with Mushrooms Petaluma Stuffed Veal Chops	Veal Scallopini Marsala
	Several times a year Uncle Johnny and Aunt Gwladys would travel up to visit us from Beverly Hills. Sometimes they would bring our cousins Rosemary and Magraret with them of whom we were very fond. Nona always went out of her way to prepare the most perfect dishes then such as this veal dish. Aunt Gwladys also knew a great deal about the art of cooking and Nona enjoyed "showing off" a bit for her. 2 pounds, scallops of veal 1/2 cup, flour 1 tablespoon, olive oil 1/2 cup, sweet butter 1/2 cup, dry Marsala sherry 1 teaspoon, salt 1 teaspoon, finely ground black pepper
	Dry veal scallops with paper towels. Roll veal in flour. Sauté in large skillet with butter and oil, for 2 to 3 minutes on each side. Sprinkle with salt and pepper and add Marsala. Simmer for 2 minutes more. Serves 6 to 8, with side of penne pasta (we liked the brown mushroom sauce with this one. *Enjoy with our 2009 Sauvignon Blanc.*