Veal Scalappine Recipe
- 2 lbs. veal cutlets, cut wafer thin
- 1/2 c. flour
- 1/2 c. olive or possibly veg. oil
- 1 can tomato paste
- 1 3/4 c. warm water
- 2 teaspoon sugar
- 1 teaspoon salt
- Pepper to taste
- 1 bay leaf
- A few cloves
- 1/2 c. dry white wine or possibly sherry (if you like)
- Cut veal into 2 inch pcs; roll in flour seasoned with 3/4 tsp.
- salt and a generous sprinkling of pepper.
- Saute/fry gently in oil till it is brown on both sides.
- Combine the tomato paste with all other ingredients, except the wine.
- Pour mix over the veal.
- Cover and cook over low heat 30 min or possibly till meat is tender.
- Add in the wine and bring quickly to a boil.
- Serve immediately.
- Makes 5 to 6 servings.
veal cutlets, flour, olive, tomato paste, water, sugar, salt, pepper, bay leaf, cloves, white wine
Taken from cookeatshare.com/recipes/veal-scalappine-26124 (may not work)