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Veal Scaloppini With Pimiento Olives

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Veal Scallopini is a unique and winning veal preparation that is perfect for your dinner parties. Surprise your guests with this exquisite dish. I am sure they will love the Veal Scallopini!
  Steak 1 1⁄2 Pound, cut 0.5 inch thick
  Salt 1 Teaspoon
  Paprika 1 Teaspoon
  Salad oil 1⁄2 Cup (8 tbs)
  Lemon juice 14 Cup (224 tbs)
  Garlic 1 Clove (5 gm), split
  Prepared mustard 1 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Sugar 1⁄2 Teaspoon
  Flour 1⁄4 Cup (4 tbs)
  Fat 14 Cup (224 tbs)
  Onion 1 Medium, sliced thin
  Green pepper 1 , sliced in rings
  Canned chicken bouillon 10 1⁄4 Ounce
  Mushrooms 1⁄4 Pound, cleaned and sliced
  Butter 1 Tablespoon
  Pimento olives 6 , sliced

Cut veal into serving pieces; make a sauce by combining salt, paprika, oil, lemon juice, garlic, mustard, nutmeg and sugar.
Heat well to combine thoroughly.
Place veal flat in baking pan; pour sauce over.
Turn to coat; let stand 15 minutes.
Remove garlic.
Lift veal from sauce; flour and brown well in hot fat in skillet.
Arrange veal slices in baking pan; top each with a onion slice and a pepper ring.
Combine bouillon with remaining sauce; pour over veal.
Cover; cook in 350-degree oven about 40 minutes until tender.
Brown mushrooms lightly in butter; add mushrooms and olives to veal.
Cook about 5 minutes more.

Recipe Summary

Main Dish

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Veal Scaloppini With Pimiento Olives Recipe