Veal Scaloppine alla Marsala Recipe | Esser Vineyards

Ingredients

• 2-2½ lb veal, cut from the top round of the leg
• All purpose flour
• 6 Tbsp sweet butter
• 2 Tbsp olive oil
• 4 slices of prosciutto, diced
• 1 garlic clove, mashed
• 1 tsp crumbled dried rosemary
• ½ tsp salt
• ⅓ tsp freshly ground black pepper
• 6 Tbsp Marsala or sherry
• 2 cups tiny French peas
• 8 fresh parsley sprigs, leaves only, chopped fine