- 1 pound veal scaloppine
- 1/4 cup all purpose flour
- 2/3 cup beef consomme
- 1 tablespoon butter
- 1/2 cup dry Marsala wine
- 1 cup slices mushrooms
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh parsley
Dip in the veal into three tablespoons of flour;in a small bowl, whisk aside one tablespoon of flour with the beef consomme.
Melt one tablespoon of butter in a non-stick frying pan, and saute the veal steak on its first side for one and half and hour, then flip it over on its second side to cook for one minute and remove from the pan.
In the same pan, put Marsala wine, add over the consomme mixture, sliced mushrooms, salt, and bring to boil over medium-high heat. Afterwards, reduce heat and let the sauce simmers for five minutes until it thickens.
Finally, put the veal back to the pan with the sauce and sprinkle with parsley.