Veal Marsala

Ingredients

• 1 12 lb veal scallops pounded to 14-inch
• salt pepper and flour as needed
• 2 Tbsp margarine
• 3 Tbsp olive oil
• 12 c dry Marsala
• 12 c chicken or beef broth
• 2 Tbsp soft margarine

Directions

1. Season veal with salt and pepper then dip in flour vigorously shaking off the excess
2. In a heavy skillet melt 2 tablespoons margarine with olive oil over moderate heat
3. When the foam subsides add the veal 3 or 4 at a time and brown for about 3 minutes on each side
4. When done transfer them to plate
5. Pour most of the fat out of the skillet leaving only a thin film at the bottom
6. Add the Marsala and 14 cup of broth and boil briskly over high heat for 1 to 2 minutes
7. Scrape in any brown fragments clinging to pan
8. Return veal to pan cover and simmer over low heat for 10 to 15 minutes basting with pan juices until tender Transfer veal to a heated platter
9. Add 14 cup broth to sauce in pan and boil briskly scraping in brown bits
10. When sauce has reduced and is syrupy taste it for seasoning and season as necessary
11. Remove the pan from the heat stir in 2 tablespoons of softened margarine and pour the sauce over the veal