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How to make it

  • Place the seasoned flour in a plastic bag and add the veal scallops & shake until they are well coated. Set aside.
  • In a large skillet, heat the oil and butter until hot. Add the mushrooms and cook until golden brown. Remove to a separate dish.
  • Fry the scallops in the skillet one minute per side. Remove to the dish with the mushrooms.
  • Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom.
  • Add the chicken broth and cook until the sauce has reduced and thickened.
  • Stir in the cream and return the mushroom and veal to the pan to reheat.
  • Serve the veal scallops with a good sized spoonful of the mushroom marsala sauce.

Reviews & Comments 2

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    " It was excellent "
    anniemay ate it and said...
    Rich and creamy, thank you.
    Was this review helpful? Yes Flag
    " It was excellent "
    leroux ate it and said...
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