Tips & Ideas

Tips & Ideas


The veal is pounded out into thin medallions and coated with Parmesan cheese for flavor.

12 veal scallops, pounded out thin
1/4 cup Parmesan cheese, grated
1 ounce butter cut into small pieces
1/2 medium lemon, squeezed for juice
1/3 cup dry Marsala
1 teaspoon parsley, chopped
Equipment Needed
1 fire extinguisher
1 portable gourmet stove and fuel
2 long handled matches
1 large flambé pan
1 set of small bowls
5 serving forks and spoons
2 warm dinner plates

In the kitchen place veal medallions between two sheets of heavy plastic wrap and flatten to 1/4­inch thickness. Coat veal lightly with Parmesan cheese, remove veal and place on a plate.

Light the burner and adjust the control to moderate heat. Place the flambé pan on the burner and add butter. When butter melts, sauté veal medallions and brown lightly on both sides. Squeeze the lemon juice through a clean white napkin, over the veal. Add Marsala, ignite and cook for 1 minute, turning veal several times, mixing the sauce thoroughly. Arrange 4 veal medallions on each plate. Cover with sauce. Sprinkle with chopped parsley and serve.

Prearrange your favorite starch and vegetables on dinner table family style before putting on a show.
Yield: 2 servings