Sunday Family |
Veal Scaloppine
3/4 pound veal cutlets
1/4 cup flour
Salt and pepper to taste
3 tablespoons butter, divided
1 tablespoon oil
1 clove garlic, peeled and cut in half
1/4 pound fresh sliced mushrooms
1 tablespoon fresh lemon juice
1/4 cup dry vermouth or dry white wine
1/3 cup chicken broth
1 teaspoon chopped parsley
Pound veal to 1/4-inch thickness.
Dredge meat in flour seasoned with salt and pepper.
In large pan, heat 2 tablespoons butter and the oil until hot, but not brown.
Add garlic; brown veal for 2 or 3 minutes on each side.
Place on serving platter, keep warm.
Add 1 tablespoon butter; sauté mushrooms for 2 minutes.
Spoon over veal.
In skillet, stir in lemon juice, wine and broth; stir for 1 minute over low heat, scraping up brown bits.Discard garlic and pour sauce over veal and mushrooms; sprinkle with parsley.
Makes 4 servings.Back to Sunday Dinner Selections
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