Veal Arcobaleno Recipe

• 12-16 veal scallops
• 6 tbsp. extra virgin olive oil
• 1 med. zucchini (diced into 1/2 inch pcs)
• 1 red bell pepper (diced into 1/2 inch pcs)
• 1/2 pound mushrooms, sliced
• 1 c. pearl onions, cooked
• 1/4 c. all-purpose flour
• 1/2 c. dry white wine
• 1/2 c. chicken broth
• 1/2 c. whipping cream

1. Put 3 Tbsp.
2. of extra virgin olive oil over high heat.
3. When it sizzles add in zucchini and peppers.
4. Cook stirring frequently till tender.
5. Add in mushrooms and cook another 3 min.
6. Add in cooked onions.
7. Set aside on a hot platter.
8. Lightly flour the veal on both sides.
9. Pour the remaining oil in a large heavy skillet over medium heat.
10. When it sizzles cook the scallop till golden brown for 2 min.
11. Transfer browned veal to a heated platter.
12. Increase the heat to high.
13. Add in wine, bring it to a boil and cook for about 50 seconds, scraping the bottom of the pan.
14. Season with salt and pepper.
15. Add in broth and continue cook and stir till the sauce thickens about 3 min.
16. Return the scallops to the pan and spoon the sauce over them.
17. Return the cooked vegetables to the pan.
18. Stir in the cream and heat through.
19. Serve immediately.

veal, extra virgin olive oil, zucchini, red bell pepper, mushrooms, pearl onions, allpurpose, white wine, chicken broth, whipping cream

Taken from cookeatshare.com/recipes/veal-arcobaleno-22495 (may not work)