ready in: 30-60 minutes
recipe id: 21396
2 pounds veal -- Sliced Thin
1/2 cup butter
3 tablespoons marsala wine
1 tablespoon flour
1/2 cup milk
1/2 cup water
1 bouillon cube
1 dash nutmeg
freshly ground black pepper, to taste
1/2 pound Swiss Cheese -- sliced very thin
Pound the veal lightly until thin. Heat six tablespoons of the butter in a skillet, add the veal and cook until brown on both sides. Add the sherry and cook a few seconds longer. Remove from the heat.
Sauce: melt the remaining butter in a saucepan, add the flour and stir with a wire whisk until blended. Meanwhile, bring the water and milk to a boil and dissolve the bouillon cube in the mixture. Add all at once to the butter mixture, stirring with the whisk until the sauce is thickened and smooth. Season with nutmeg and pepper.
Arrange the veal in a single layer in a shallow baking dish. Scape loose the brown particles from the skillet and pour dripping over the meat. Top with the sauce and arrange cheese over all. Heat at 425F degrees until the cheese melts and turns brown, about twenty minutes.
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