You are here

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

Rate It

Your rating: None
Average: 4.2 (16 votes)


Veal Scaloppine Recipe