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Veal Scaloppine

Foreign.Taste's picture
  Veal round 1 Pound (In 1/4 Inch Slices)
  Mushrooms 1 Cup (16 tbs), thinly sliced
  Olive oil 1⁄2 Cup (8 tbs)
  Cooking sauterne 1⁄2 Cup (8 tbs)

Cut veal in 10 to 12 pieces of similar shape and pound very thin, about 1/8 inch thick.
Sprinkle with salt and pepper, then flour lightly.
In large skillet, cook mushrooms in 2 tablespoons of the olive oil till tender, about 4 to 5 minutes.
Remove mushrooms and keep warm.
Add remaining olive oil to skillet and heat.
When hot, put in several pieces of the veal and brown over high heat, about 1 minute per side.
Keep the cooked meat warm while browning remainder.
When all meat is browned, return mushrooms and meat to pan; add cooking sauterne and cook at high heat 1 minute.
Arrange meat and mushrooms on warmed platter.
Scrape bottom of pan, stirring to mix pan drippings with sauterne.
Pour over meat.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2055 Calories from Fat 1582

% Daily Value*

Total Fat 178 g273.4%

Saturated Fat 41.6 g208.2%

Trans Fat 0 g

Cholesterol 240.1 mg80%

Sodium 2804.7 mg116.9%

Total Carbohydrates 70 g23.2%

Dietary Fiber 11.6 g46.5%

Sugars 12.3 g

Protein 67 g134%

Vitamin A Vitamin C 3.4%

Calcium 0.4% Iron 6%

*Based on a 2000 Calorie diet

Veal Scaloppine Recipe