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Veal Scallops au Gratin with Marsala is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1 1/2 pounds veal scallops, thinly sliced
2 tablespoons extra virgin olive oil
2 ounces unsalted butter
Salt and pepper
1 tablespoon all purpose flour
1/2 cup vegetable broth
2 tablespoons Marsala wine
2 ounces sliced boiled ham, cut into thin strips
2 tablespoons grated Parmesan cheese
2 tablespoons grated Emmenthal cheese
Flatten veal scallops as thinly as possible without breaking the skin. Heat the oil and butter in a large frying pan. Sauté the scallops on each side, season with salt and pepper, and arrange in a greased shallow baking pan. In the frying pan where the scallops were cooked, stir in the flour, broth, and Marsala wine, let reduce over high heat, stirring constantly. Pour the sauce over the veal scallops. Sprinkle the top with the ham and the Parmesan and Emmenthal cheeses. A few minutes before serving pass under a hot broiler for a few minutes to slightly brown the top. Serves 6.
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