12 slices scaloppini of veal
flour seasoned with salt & pepper
2 to 3 Tbls oil
2-3 Tbls butter
1/2 lb sliced mushrooms
1 garlic minced
2 Tbls chopped chives
2 Tbls chopped parsley
1 1/2 Cups beef broth
3/4 Cup Marsala wine
paprika
salt & pepper

Preparation
1. Preheat oven to 350°F. Dust veal slices lightly in flour. Heat 2 to 3 T oil in skillet. Sauté quickly over high heat 3 to 4 slices of veal at a time until lightly browned. Transfer slices to casserole sprinkling each with paprika. Repeat till veal is finished.

2. Turn heat to medium and melt butter, add mushrooms and garlic and sauté about 5 minutes. Add chives, parsley, beef broth and pepper to taste. Check and add salt if needed. Add 1/2 C Marsala and simmer 5 minutes. Thicken with a 1 to 2 T flour if necessary. [add a little Marsala to flour, mix and then stir into skillet]

3. Pour above over veal slices. Add remaining 1/4 Marsala to top and place casserole in 350°F oven for 20 to 30 minutes. Serve with hot buttered noodles.

Note: The secret is to pound the veal slices before you begin, the thinner the better. Can be made ahead and reheated in oven. Freezes well. Another easy recipe that takes less than 1 hour. Sometimes we use Penzey's smoked paprika for a nice variation.

July 26, 2006