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Veal Amelio

southern.chef's picture
  Veal cutlets 1 Pound
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Butter/Margarine 1⁄3 Cup (5.33 tbs), softened
  Olive oil 1 Tablespoon
  Chablis/Dry white wine 1⁄4 Cup (4 tbs)
  Lemon juice 1 1⁄2 Teaspoon
  Mushrooms 1⁄4 Cup (4 tbs)
  Chopped green onions 1⁄3 Cup (5.33 tbs) (With Tops)
  Capers 1 Tablespoon (Drained)

Place veal on waxed paper, and flatten to 1/8-inch thickness using a meat mallet or rolling pin.
Combine flour, salt, and pepper, dredge veal in flour mixture.
Heat butter and oil in a large skillet over medium-high heat.
Add veal, several pieces at a time, and cook 2 minutes on each side, do not brown.
Remove veal to a platter, keep warm.
Repeat with remaining veal.
Add wine, lemon juice, mushrooms, and green onions to drippings in skillet.
Cook over medium heat, stirring frequently, 5 minutes.
Add capers, and cook until thoroughly heated.
Pour mushroom sauce over veal.
Serve with steamed green beans and yellow squash, if desired.

Recipe Summary

Stir Fried

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