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Veal Scaloppine

Microwaverina's picture
  Veal cutlets 1 1⁄2 Pound, pounded until 1/4 inch thick
  All purpose flour 1⁄4 Cup (4 tbs)
  Butter/Margarine 3 Tablespoon
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  Beef bouillon/1 teaspoon instant beef bouillon dissolved in 1 cup hot water 1 Cup (16 tbs)
  Canned tomato paste 6 Ounce (1 Can)
  Lemon juice 1 Teaspoon
  Tomato 1 , sliced
  Salt To Taste
  Pepper To Taste

Season cutlets with salt and pepper.
Coat with flour and shake off excess.
Place butter in 2-quart casserole.
MICROWAVE on HIGH until butter melts.
Place veal in casserole and turn to coat with butter.
MICROWAVE 4 MINUTES on HIGH, turning cutlets over after 2 minutes.
Add mushrooms.
Stir bouillon, tomato paste and lemon juice together in 1 quart measure.
Pour over cutlets.
MICROWAVE 12 to 15 MINUTES on '6', or until veal is fork tender.
Arrange cutlets and sauce on platter.
Garnish with tomato slices.
MICROWAVE 2 MINUTES on '6', or until heated through.
For ovens without solid state heat control, MICROWAVE 2 MINUTES, 30 SECONDS on '5'.

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