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Veal Scaloppine Edoardo

Canadian.Recipes's picture
Ingredients
  Veal scallops 1 Pound (8 Small Pieces)
  Butter 4 Tablespoon
  Madeira 1⁄2 Cup (8 tbs)
  Meat glaze 1 Teaspoon, prepared
  Mushrooms 1⁄4 Pound, thinly sliced
  Butter 2 Tablespoon
  White sauce 1 Cup (16 tbs)
  Croutons 4 (Toast Triangles Or Squares)
Directions

Pound scallops until thin.
Saute in 4 tablespoons butter 5 minutes.
Add the wine and meat glaze; cook a few minutes until thoroughly cooked.
Saute the mushrooms in the 2 tablespoons butter 5 minutes, or until lightly browned.
Add the white sauce and cook 1 minute.
Arrange the veal slices in the center of a hot heat-resistant platter.
Arrange the croutons around the veal and pour the mushrooms over the croutons.
Sprinkle the mushrooms with grated Parmesan cheese and cover the veal with slivered Swiss cheese.
Put the platter under broiler until cheeses are melted.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Saute

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