Terri's Veal Marsala
""The Marsala sauce, when made with DRY Marsala wine, is not too sweet. This recipe can be used with veal, pork or chicken. I prepare this dish on a regular basis as it is quick, simple and delicious. This recipe can be made ahead of time. Simply reduce the amount of time to 5 minutes that the meat is simmered in step 4 to 5 minutes. Place meat in a covered casserole dish, finish off sauce according to directions above, pour sauce over meat and refrigerate. Reheat the dish in either an oven preheated to 350 degrees F (175 degrees C) for 15 minutes OR simmer in a pan on top of the stove just until hot."..."
INGREDIENTS
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1 1/2 pounds veal scallops, pounded to 1/4 inch thickness
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salt and pepper to taste
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3/4 cup all-purpose flour for coating
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2 tablespoons butter
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3 tablespoons olive oil
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1/2 cup dry Marsala wine
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1/2 cup chicken stock, divided
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2 tablespoons butter, softened
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