Veal Scaloppine(Scaloppine Di Vitello)
- 1 lb. veal cutlets, cut very thin (scallopini style)
- 1/3 c. flour
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/4 c. butter
- 1/4 lb. mushrooms, sliced thin
- 3 Tbsp. Marsala or any white wine
- 1/2 c. chicken broth
- lemon wedges
- Pound veal between
- 2
- pieces
- of
- wax paper until very thin. Mix flour, salt
- and pepper; coat veal.
- Melt butter in frying pan and brown
- veal lightly on both sides.
- Remove veal and set aside. Add
- mushrooms
- and
- saute
- for a few minutes. Add wine and cook over high heat for 2 minutes, scraping pan. Add chicken broth and bring to a boil.
- Return veal to pan and cook for 2 to 3 minutes. Place veal in platter and pour sauce over top.
- Serve immediately. Makes 4 servings.
- Garnish with lemon wedges and parsley sprigs, if desired.
veal cutlets, flour, salt, pepper, butter, mushrooms, marsala, chicken broth, lemon wedges
Taken from www.cookbooks.com/Recipe-Details.aspx?id=606978 (may not work)