Preparation:
Sprinkle veal with salt and pepper. Heat butter in a sauté‚pan and brown veal, a few pieces at a time, 2-3 minutes on each side.
Remove veal from pan and keep warm. Add stock and Marsala to the pan and boil 1-2 minutes, stirring to incorporate all browned bits.
Pour sauce over veal and serve.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK |
