Veal Scaloppine Sauterne Recipe

• 2 lbs. veal cutlets, sliced wafer-thin
• Seasoned flour
• 2 tbsp. extra virgin olive oil or possibly salad oil
• 1 c. beef or possibly chicken broth
• 1/2 pound mushrooms, thinly sliced
• 1 bay leaf
• Parsley
• 1/2 c. N.Y. State Sauterne Wine
• Grated Parmesan cheese

1. Coat cutlets very lightly with seasoned flour.
2. Cook in extra virgin olive oil over low heat, till lightly browned.
3. Add in broth slowly.
4. Add in mushrooms and bring to a boil.
5. Lower heat, cover and simmer 20 min, turning veal once.
6. Add in parsley, bay leaf and wine, bring to a boil; remove from heat and serve at once with grated Parmesan cheese.

veal cutlets, flour, extra virgin olive oil, beef, mushrooms, bay leaf, parsley, state, parmesan cheese

Taken from cookeatshare.com/recipes/veal-scaloppine-sauterne-26181 (may not work)