Serves 4
4 veal scallops 3 oz each (tenderloin is better) plume de veau lightly pounded to perfection
1 oz light olive oil to sauté
Salt pepper to taste
1 cup vegetable stock
6 large silver dollar mushrooms (par boiled -cooled under cold water and sliced 1/4 inch thick
1/2 cup of Florio Marsala (dry )
1/4 cup of butter
Flour to dredge coat each veal scallop
1/8 lb prosciutto di Parma (Julianne ) thin strips
Pinch fresh cut parsley
Add oil in a Medium sauté pan at medium to hot heat
sauté each veal Scallop few minutes on each side until a golden color seasoning scallops pinch of salt
Add mushrooms , prosciutto , butter (1 minute )stirring it to together Add flour (pinch or two ) mixing into the Marsala 1 minute
Add cup of vegetable stock in bring to a boil then a simmer .. serve the scallopine by topping it Marsala sauce