Veal Marsala Flambe

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the veal medallions between two sheets of heavy plastic wrap and flatten to 1/4 inch thickness.
  • Use a rolling pin or a heavy "pounder.".
  • Coat veal lightly with Parmesan cheese.
  • Remove veal and place on a plate.
  • Place a flambe pan on the burner and add butter.
  • When butter melts, saute veal medallions and brown lightly on both sides.
  • Squeeze the lemon juice through a clean white napkin, over the veal.
  • Add Marsala, ignite and cook for 1 minute, turning veal several times to mix the sauce thoroughly.
  • Your guests will enjoy watching this step.
  • Arrange 4 veal medallions on each serving plate.
  • Cover with sauce.
  • Sprinkle with chopped parsley and serve.
  • Note: Prearrange your favorite starch and vegetables on dinner table, family style, before "putting on the show.".
  • Serve with a good Cabernet Sauvignon such as 2004 Clos du Val (Napa Valley) or 2003 Forman Cabernet Sauvignon (Napa Valley).
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