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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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posting for safe keeping, Ingredients:
1 1/2 lbs thin veal scallops |
4 thin slices boiled ham |
8 ounces mozzerlla cheese, sliced |
1/4 cup butter |
1 tablespoon flour |
1 dash pepper |
1/4 cup water |
1/2 cup marsala wine |
chopped parsley |
Directions:
1. Have the butcher pound,or pound the veal yourself very thin.
2. Place 1/2 slice of ham & 1 slice of cheese on each veal scallop.
3. Roll & secure with tooth picks.
4. Heat butter in a large skillet over medium heat.
5. Brown veal veal on all sides.
6. Reduce heat to low.
7. Cover & cook on low 10 minutes or untill fork tender.
8. Remove from heat.
9. Move veal to a platter and kkep warm.
10. Combine flour , pepper & water to make a smooth paste.
11. Add to drippings; stirring.
12. Bring to a boil reduce heat and simmer 3 minutes.
13. Add wine; simmer 1 minute.
14. Pour sauce over veal; sprinkle parsley over top.
15. Serve over noodles.
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