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Boneless Veal Scallopini

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Ingredients
  Boneless veal leg round steak 3⁄4 Pound, cut 1/4 inch thick
  Nonstick spray coating 1 Tablespoon
  Dry sherry 3 Tablespoon
  Water 2 Tablespoon
  Instant chicken bouillon granules 3⁄4 Teaspoon
  Pepper 1 Dash
  Sliced fresh mushrooms 2 Cup (32 tbs)
  Snipped parsley 1 Tablespoon
Directions

Trim separable fat from veal steak.
Cut veal into 4 pieces; pound to 1/8-inch thickness.
Spray a cold 12-inch skillet with nonstick coating.
Preheat skillet over medium heat.
Cook veal in hot skillet for 2 to 3 minutes or till no longer pink, turning once.
Remove from skillet; cover with foil to keep warm.
For sauce, in the same skillet stir together dry sherry, water, instant chicken bouillon granules, and pepper.
Stir in mushrooms.
Bring to boiling, stirring to scrape up browned bits from bottom.
Boil, uncovered, about 3 minutes or till most of the liquid has evaporated.
Pour over veal.
Sprinkle with snipped parsley.

Recipe Summary

Method: 
Boiled
Ingredient: 
Chicken

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