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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 5 minutes

• Source

  All Recipes

| 1. Season veal with salt and pepper to taste; dredge in flour to coat. Shake off excess flour. Melt 2 tablespoons butter and olive oil over medium heat in a large skillet. When foam subsides, add veal 3 to 4 pieces at a time and saute for 2 to 3 minutes each side, until browned. Transfer meat to a plate. | 2. Pour most of the fat off from the skillet; add wine and 1/4 cup of the stock and bring to a boil over high heat for 1 or 2 minutes, scraping the bottom and sides of the skillet. | 3. Return meat to skillet; cover, reduce heat to low, and simmer for 10 to 15 minutes, basting meat with pan juices occasionally. Transfer meat to a platter. | 4. Add remaining 1/4 cup stock to skillet and bring to a boil, scraping bottom and sides of skillet. When sauce has reduces to a thick, syrupy consistency, remove from heat and season with salt and pepper to taste. Stir in 2 tablespoons softened butter and pour sauce over meat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal scallop	1 1/2	pounds		605.2014	0.0	134.6403	3.4
salt pepper	to taste			605.2014	0.0	134.6403	3.4
purpose flour	3/4	cup		605.2014	0.0	134.6403	3.4
butter	2	tablespoons		171.0	7.857	5.343	14.4
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
marsala wine	1/2	cup		605.2014	0.0	134.6403	3.4
chicken stock	1/2	cup	divided	43.2	4.236000000000001	3.0239999999999996	1.44
butter	2	tablespoons	softened	171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.