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Veal Scallopini
Ingredients:
1 lb. thin veal cutlets (about 8)
1.4 c. oil
3/4 c. chopped onion
1/4 lb. fresh mushrooms, sliced
1 clove garlic, minced
2 Tbs. flour
3/4 tsp. salt
1/4 tsp. pepper
1 c. dry white wine
1/2 c. water
1 lb. thin veal cutlets (about 8)
1.4 c. oil
3/4 c. chopped onion
1/4 lb. fresh mushrooms, sliced
1 clove garlic, minced
2 Tbs. flour
3/4 tsp. salt
1/4 tsp. pepper
1 c. dry white wine
1/2 c. water
Directions:
Cook cutlets in hot oil 4 minutes or until browned. Drain on paper towels; reserve drippings in skillet.
Saute onion, mushrooms, and garlic in reserved drippings. Add flour, salt, and pepper to sauteed vegetables, stirring well. Cook 1 minute, stirring constantly. Gradually add wine and water; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add cutlets; cover and simmer 15 minutes. Transfer to a warm platter; spoon sauce over top.
Makes 4 Servings
Cook cutlets in hot oil 4 minutes or until browned. Drain on paper towels; reserve drippings in skillet.
Saute onion, mushrooms, and garlic in reserved drippings. Add flour, salt, and pepper to sauteed vegetables, stirring well. Cook 1 minute, stirring constantly. Gradually add wine and water; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add cutlets; cover and simmer 15 minutes. Transfer to a warm platter; spoon sauce over top.
Makes 4 Servings
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