In the kitchen place veal medallions between two sheets of heavy plastic wrap and flatten to 1/4-inch thickness. Coat veal lightly with Parmesan cheese, remove veal and place on a plate.
Light the burner and adjust the control to moderate heat.
Place the flambe pan on the burner and add butter. When butter melts, saute veal medallions and brown lightly on both sides. Squeeze the lemon juice through a clean white napkin, over the veal
Add Marsala, ignite and cook for 1 minute, turning veal several times, mixing the sauce thoroughly. Arrange 4 veal medallions on each plate. Cover with sauce. Sprinkle with chopped parsley and serve.
Originally Submitted
5/5/2008
0 Out of 5 from
0 reviews
You can add this Veal Marsala recipe to your own private DesktopCookbook.
