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Source: Houston Junior League Cookbook

Scallopini Marsala
Try this great tasting veal/beef dish.
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Serves: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
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1 1/2 pounds veal, or eye of round or sirlon sliced 1/4-inch thick
1/2 cup flour
1 teaspoon salt
1/4 cup butter
1/4 pounds fresh mushrooms, sliced
2 green onions, with tops, chopped
1/2 cup beef consomme, or beef broth
1-2 tablespoons lemon juice
1/4 cup Marsala wine
Chopped parsley

Trim meat and cit into 3-inch or 4-inch pieces. Pound very thin between sheets of wax paper. Combine flour, cheese and salt. Dredge meat pieces in flour mixture, shaking off as much as possible. In half the butter, brown each slice of meat for about 1 minute on each side. Set aside and keep warm. Add remaining butter to skillet and saute mushrooms and onions until tender. Add consomme, lemon juice and wine. Stir well. Return meat to the skillet and simmer until done, about 30 minutes. (If veal is used, simmer only 10 minutes.) To serve, pour pan juices over meat and sprinkle with parsley. Good with buttered thin spaghetti.

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