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New York City Chefs Daily Recipe for 6/26/2001 : Recipe for Veal Marsala
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Veal Marsala recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.
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Chef's Daily Recipe for 6/26/2001 : Recipe for Veal Marsala
"Veal Marsala"

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"As we graze it grows"

1 1/2 pounds veal cutlets
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
2 tablespoons butter
2 tablespoons olive oil
1/2 cup dry Marsala or dry sherry
1 cup chicken stock

Season veal with salt and pepper;  dust lightly with flour. In a large frying pan, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat.  Add as many pieces of veal as will fit in pan without crowding and cook 4 minutes, or until lightly browned on both sides.  Remove to a warmed platter;  cover with foil and keep warm.  Repeat with remaining veal cutlets, adding remaining butter and oil as needed. Add Marsala and bring to a boil, scraping up browned bits from bottom of pan. Add stock and boil to reduce liquid to 1/2 cup, 3 to 4 minutes. Return veal to pan and heat through, about 1 minute. Season with additional salt and pepper.
Veal Marsala serves 4 to 6.
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