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Veal Scaloppine recipe

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

  • Pound veal to 1/4-inch thickness. Dredgemeat in flour seasoned with salt andpepper.
  • In large pan, heat 2 tablespoons butterand the oil until hot, but not brown.Add garlic; brown veal for 2 or 3 minutes on eachside. Place on serving platter, keep warm.
  • Add 1 tablespoon butter;saute mushrooms for 2 minutes. Spoon over veal.
  • In skillet, stir in lemon juice, wineand broth; stir for 1 minute over lowheat, scraping up brown bits. Discard garlic and pour sauce overveal and mushrooms; sprinkle with parsley.

    Makes 4 servings.

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