Rich veal in a Marsala wine sauce, beef broth and flour.
Learn more about Deborah Dana
Ingredients4 portions
Preparation
Pass each of the chops or milanesas for 3 tablespoons of flour.
In addition, mix the beef broth with the remaining flour.
In a large pan, melt butter over medium-high heat. Cook the chops or milanesas for 2 minutes on each side and remove from the pan.
Add to the pan the wine, the consommé, the mushrooms and season with salt and pepper. Let it boil, reduce heat and cook for 4-5 minutes.
Return the beef to the pan and season with the parsley. It serves.
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