You are here

White Veal Scaloppine

Magical.Palate's picture
Ingredients
  Boneless veal cutlets 1 Pound, cut 1/3 inch thick and pounded 1/8 to 1/4 inch thick
  All purpose flour 1⁄4 Cup (4 tbs)
  Salad oil 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  Chopped onion 1 Cup (16 tbs), chopped
  Mushrooms 1⁄4 Pound, sliced
  Garlic 2 Clove (10 gm), minced or pressed
  Dry white wine/Regular-strength chicken broth 1⁄2 Cup (8 tbs)
  Lemon juice 2 Teaspoon
  Thyme leaves 1⁄4 Teaspoon
  All purpose flour 1 Teaspoon
  Sour cream 1⁄2 Cup (8 tbs)
Directions

Dust cutlets with the 1/4 cup flour, shaking off excess.
Heat oil and 1 tablespoon of the butter in a wide frying pan over medium-high heat.
When fat is hot, add veal in a single layer, without crowding, and cook until browned on both sides (about 1 to 2 minutes on each side).
Remove from pan and set aside.
Melt remaining 1 tablespoon butter in pan.
Add onion, mushrooms, and garlic; cook, stirring, until onions are soft.
Stir in wine, broth, lemon juice, and thyme.
Return meat to pan and bring to a boil; cover, reduce heat, and simmer for 15 minutes.
Lift out veal; arrange on a platter and keep warm.
Stir the 1 teaspoon flour into sour cream; add to pan, blending well.
Cook, stirring, until sauce boils and thickens slightly.
Spoon over veal.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Interest: 
Everyday

Rate It

Your rating: None
4.072725
Average: 4.1 (11 votes)