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Marcellos - Veal Marsala

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Veal Marsala


2 - 4 oz veal medallions dusted in seasoned flour
4 oz portabella mushrooms
olive oil
4 flakes crushed red pepper
8 oz marsala wine
2 oz veal stock
2 tbsp. lemon juice
2 oz heavy cream
unsalted butter
angel hair pasta


1. Heat garlic and olive oil in skillet
2. Add veal to skillet, cook one side
3. Add portabella mushrooms, crushed red pepper, pinch pepper, salt and parsley, cook until soft 4. Add marsala wine, reduce until liquid almost gone
5. Add veal stock and lemon juice, reduce
6. Add heavy cream until it comes to a boil, remove veal and place on pasta
7. Take off heat and add 2 pads of unsalted butter and incorporate
8. Serve over angel hair pasta


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