Veal Marsala / Scallopini

Veal  Marsala / Scallopini

I believe this dish is best mixed, so here is what I do.
You can cook this a lot quicker than you think. Less than 30 minutes.

Ingredients:
Thin slices of Veal (Scallopini)
flour
pasta (you can make your own here: http://mycookingisamazing.blogspot.com/2012/09/my-homemade-pasta.html)
1-2 cups Marsala wine (for cooking)
1-2 cups chicken broth
half a carton of mushrooms
1 carrot
1/4 onion
garlic cloves
green onion (chives)
lemon for flavor
capers
parsley
salt
pepper


Start with sauce:

• pour in marsala wine and chicken broth - same amount for both
• chop up carrots and start to boil low for about 5-8 minutes
• Add in the mushrooms in pieces
• Add in crushed garlic cloves (I like a lot) and chopped up onion
• keep cooking on medium heat until veggies get semi-tender
• Put a handful of flour into sauce and stir to thicken
• Add some capers, squeeze some lemon, sprinkle parsley, salt and pepper to taste
• Keep on a simmer while preparing other steps (15-20 minutes)

Boil water and cook pasta (or make your own http://mycookingisamazing.blogspot.com/2012/09/my-homemade-pasta.html)

Prepare veal:

• rinse veal in water 
• Take thin slices and place in a pile of flour, cover meat with flour, place to the side
• In a large pan - pour in a generous amount of olive oil for cooking
• place floured veal in pan, flip meat after 20-30 seconds, remove quickly (a minute total). Thin slices cook VERY quickly. 
• place veal in tin foil - wrap up and place in a warm oven, do not over cook! 

When pasta is done - serve while hot!

I like adding a little more fresh lemon and capers on top of the plate - YUM YUM!!!