Parmesan Veal Scaloppine Marsala With Rice and Peas

Recipe by Oolala
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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare rice according to directions on the rice label; when done, gently stir in the butter and the peas.
  • Keep warm.
  • Pound each piece of veal to 1/8" thickness on a cutting board with a meat mallet and then trim into 4" X 2" pieces.
  • In a pie plate, beat the milk and the egg together.
  • In a shallow bowl or on waxed paper, combine the bread crumbs, Parmesan cheese, salt and pepper.
  • Dip the meat into the egg mixture and then coat with the crumb mixture.
  • In a 12" skillet, over medium high heat, melt 2 tablespoons butter.
  • Cook the garlic and 1/3 of the veal until it is lightly browned; remove to a platter; keep warm.
  • Repeat with remaining meat, using a 1/2 cup of butter in all.
  • In a cup, mix the water with the flour.
  • Discard the garlic from the skillet and melt the remaining butter in the same pan.
  • Add the water and flour mixture, Marsala, parsley and bouillon.
  • Cook, stirring, until thickened and pour over the meat; serve with the rice and peas.
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