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Results 51 - 60 of 93 for veal marsala
1. Dredge chicken (or veal) in combined mixture of flour, salt, pepper and garlic powder. 2. Brown in butter, add mushrooms and onions.
Lightly brown all ingredients in small amount (2 tablespoons) of olive or corn oil. Add wine and simmer 15 minutes. Remove meat and ...
Pound chicken or veal until thin. Dredge in bread ... result in very tender breasts. If in a hurry, microwave for 8 minutes on high. Serves 4.
Have butcher pound veal very thin. Place 1/2 slice ... Toss hot noodles with 1/4 cup melted butter and 1 tablespoon poppy seed. Makes 4 servings.
Slice mushrooms thinly. Melt 2 ... until limp. Cut veal in 1 inch strips, dust ... constantly. Return mushrooms and meat to pan. Heat through and serve.
Preheat oven to 200 degrees. ... Add butter and Marsala to skillet and bring to ... scallops among warm plates and sprinkle each serving with parsley.
57. VEAL MARSALA
Trim fat from cutlets. Place ... well blended. Add Marsala, water, and bouillon granules. ... desired. Yield: 4 servings (236 calories per serving).
Dredge veal with flour, salt, and pepper. ... for 1-2 minutes before pouring over the scallops. Chicken or turkey can be used in place of veal.
Dust scaloppine with flour, sprinkle with salt and pepper. Pound with a mallet or the edge of a plate to flatten. Melt butter in a skillet, ...
60. VEAL MARSALA
Mix garlic salt, flour and salt. Dust veal in the seasoned flour. Heat ... thickness. Add mushrooms and meat. Heat. Serve with cooked egg noodles.
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