VEAL SCALOPPINE WITH MARSALA
Steps:
- Cook mushrooms and green onions in 2 teaspoons of the oil until tender. Remove from the skillet and save the drippings. Add the remaining 2 teaspoons oil to the skillet. Add the veal and salt and pepper. Cook until cooked through, turning once. Remove to serving plates and keep warm. Add wine and broth to the drippings. Boil gently, uncovered, scraping browned bits from the pan. Return the mushroom mixture to the skillet; stir in the parsley. Heat through and soon over the meat.
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