Veal Scallopini With Sauteed Cherry Tomatoes
|Veal scaloppini||1 Pound|
|Olive oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Beef broth||3⁄4 Cup (12 tbs)|
|Dill/1 teaspoon dried dill||1 Tablespoon|
1 Halve the tomatoes. Slice the mushrooms. Coarsely chop the scallions.
2 In a shallow bowl or plate, combine the flour with the salt and pepper. In another bowl, beat the egg. Dip the veal first in the beaten egg and then in the seasoned flour. Reserve the excess flour mixture.
3 In a large skillet, warm 2 tablespoons of the oil over medium-high heat until hot but not smoking. Add the veal (in batches if necessary) and cook until golden, about 3 minutes per side. Remove the veal to a plate and cover loosely to keep warm.
4 Add the remaining 2 tablespoons oil to the skillet over medium-high heat. Add the tomatoes, mushrooms and scallions and stir-fry for 2 minutes.
5 Add the reserved flour mixture and stir until the flour is no longer visible. Add the beef broth and bring to a boil, stirring until the sauce has thickened slightly. Reduce the heat to medium-low, cover and simmer until the vegetables are just tender, about 3 minutes.
6 Stir the dill into the vegetables and serve the veal topped with the vegetables and pan juices.