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  Veal steak 1 1⁄2 Pound
  Salt 1 Teaspoon
  Paprika 1 Teaspoon
  Salad oil 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm)
  Prepared mustard 1 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Sugar 1⁄2 Teaspoon
  Flour 1⁄4 Cup (4 tbs)
  Onion 1 Medium
  Green pepper 1
  Chicken bouillon 1 Can (10 oz)
  Mushrooms 1⁄4 Pound
  Butter 1 Tablespoon
  Pimento stuffed olives 6

Cut veal in serving pieces.
Combine salt, paprika, oil, lemon juice, garlic, mustard, nutmeg and sugar; mix well.
Place veal in 1 layer in baking pan; pour sauce over veal.
Turn veal to coat well; let stand for 15 minutes.
Remove garlic.
Drain veal; reserve sauce.
Dip veal into flour.
Brown in small amount of hot fat in skillet; add onion and green pepper.
Combine chicken bouillon with reserved sauce; pour over veal mixture.
Simmer, covered, for 40 minutes or until tender.
Brown mushrooms in butter in small skillet; add mushrooms and olives to veal mixture.
Stir well; simmer for 5 minutes longer.

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