Veal Scaloppini

Submitted by Eileen Brennan, from Dorothy Fagan

I always said this is what I would like to have served at my wedding dinner. Well, we are no longer anticipating that day, so you will just have to make it yourselves. Please invite me when you do.

Ingredients

Parmesan cheese
Flour
Veal, cut in strips
Butter
1/3 cup of marsala wine
1 cup of beef bouillon
Egg noodles
Salt and pepper

Directions

1. Take equal amounts of parmesan cheese and flour, and pound into veal strips

2. Sauté the veal strips in butter, turn. When cooked on both sides, remove meat from skillet

3. Mix marsala wine and beef bouillon

4. Add parmesan to mixture

5. Pour into skillet and stir until it begins to thicken (add some flour if needed)

6. Put meat back in the skillet (be sure it’s hot)

7. Serve over cooked egg noodles and add pepper and salt to taste

Have you made this recipe? Share your tips, tricks, and stories in the comments below!