Recipe

Parmesan Veal Scallopine Marsala With Rice And Peas Recipe

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Ingredients

Directions

Step #1 Prepare rice according to directions on the rice label; when done, carefully stir in the the butter & the peas.
Step #2 Keep warm.
Step #3 Pound each piece of veal to 1/8" thickness on a cutting board with a meat mallet & then trim into 4" X 2" pieces.
Step #4 In a pie plate, beat the milk & the egg together.
Step #5 In a shallow bowl or on waxed paper, mix the bread crumbs, Parmesan cheese, salt & pepper.
Step #6 Dip the meat into the egg mixture & then coat with the crumb mixture.
Step #7 In a 12" skillet, over medium high heat, melt 2 tbsps butter.
Step #8 Cook the garlic & 1/3 of the veal until it is lightly browned; remove to a platter; keep warm.
Step #9 Repeat with remaining meat, using a 1/2 c of butter in all.
Step #10 In a c, mix the water with the flour.
Step #11 Discard the garlic from the skillet & melt the remaining butter in the same pan.
Step #12 Add the water & flour mixture, Marsala, parsley & bouillon.
Step #13 Cook, stirring, until thickened & pour over the meat; serve this with the rice & peas.
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