Veal à la Marsala

Name: Veal à la Marsala
Yield: Serves 4
Ingredients: 1 teaspoon salt; 8 oz. long-grain rice; 1 pint water; 6 tablespoons chicken stock; 8 oz. button mushrooms; Juice ½ lemon; 2 tablespoons olive oil; 4 veal escalopes (4 oz. each); 4 tablespoons Marsala wine; 2 oz. butter; 1 oz. seasoned flour

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking Price-Wise

By Vincent Price

Published 2017

About

Ingredients

8 oz. long-grain rice
1 pint water
1 teaspoon

Stew

Method

Put rice, water and salt into saucepan. Bring to boil, stir once. Cover tightly and simmer for 15 minutes. Heat oil in a saucepan, add mushrooms and shake for 1-2 minutes. Add stock and lemon juice, season, cover and leave on a very low heat. Beat out the 4 escalopes thinly. Sprinkle with lemon juice and coat with seasoned flour. Melt butter in a large pan, fry the veal until golden brown. Stir