Recipe - Scaloppine Di Vitello Al Marsa

2 tablespoon Olive oil
1 cn (8oz) button mushrooms
6 tablespoon Chicken stock
2 teaspoon Lemon juice
Salt to taste
8 Thin small veal escalopes
Seasoned flour
2 ounce Butter
4 tablespoon Marlasa wine
Chopped parsley

Heat oil in saucepan; add mushrooms & shake over moderate heat for 1
minute. Add half of stock, 1 tsp lemon juice & salt to taste; cover & leave
over low heat. Beat veal very thinly, sprinkle with lemon juice & coat with
seasoned flour. Melt butter in large frying pan & fry veal (in single
layers) until golden, about 5 minutes on each side. Stir in Marsala, cook
for another minute, then set veal aside. Add remaining stock to frying pan,
stir & let bubble until sauce is syrupy; pour over veal. Garnish with
cooked mushrooms & chopped parsley.

MRS D.A. (YVONNE) GREENE

From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.