Sauteed veal scallops served with mushroomsand a simple pan sauce of vermouth, lemon juice and chicken brothwith parsley.
Recipe: Veal Scaloppine
3/4 pound veal cutlets1/4 cup all-purpose flourSalt and pepper to taste3 tablespoons butter – divided use1 tablespoon oil1 clove garlic, peeled and cut in half1/4 pound fresh sliced mushrooms1 tablespoon fresh lemon juice1/4 cup dry vermouth or dry white wine1/3 cup chicken broth1 teaspoon chopped parsley
Makes 4 servings.
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