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Terri's Veal Marsala
- 1 1/2 pounds veal scallops, pounded to 1/4 inch thickness
- salt and pepper to taste
- 3/4 cup all-purpose flour for coating
- 2 tablespoons butter
- 3 tablespoons olive oil
- 1/2 cup dry Marsala wine
- 1/2 cup chicken stock, divided
- 2 tablespoons butter, softened
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 29.5g|
|Saturated Fat 11.5g|
|Total Carbohydrate 22.2g|
|Dietary Fiber 0.6g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|