This chapter of Essential's of Italian cooking has been a challenge... VEAL. It is not something that we eat often. Ok... the truth... I have never cooked veal, but I do order it whenever I get the chance.
Now I have the reason to cook veal in my own kitchen.
Classic Veal with Marsala and Cream is a beautiful combination of flavors. The scaloppine is first dredged in flour then browned in butter and vegetable oil. Once the veal is lightly browned, remove it from the pan. Using the same pan, add marsalla and cook down the little bits in the pan. Add cream and cook to a thickened sauce.This is a simple and a beautiful blend of flavors. Essentially Marcella Hazan~ Essentials of Italian Cooking.