Options

Format:
Include:
PRINT
See more
Veal Scallopini

Veal Scallopini

Oxmoor House JANUARY 1984

  • Yield: 6 servings

Ingredients

  • 1 1/2 pounds veal cutlets
  • 1/4 cup vegetable oil
  • 1 medium onion, thinly sliced
  • 1/2 pound fresh mushrooms, sliced
  • 1 clove garlic, minced
  • 2 1/2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup dry white wine
  • 1 cup water
  • Chopped fresh parsley (optional)

Preparation

Flatten cutlets to 1/4-inch thickness, using a meat mallet or rolling pin. Cut into serving size pieces. Sauté cutlets in oil in a large skillet until browned; remove from skillet, and set aside. Reserve oil in skillet.

Add onion, mushrooms, and garlic to skillet; sauté until tender. Add flour, salt, and pepper, stirring well. Cook 1 minute, stirring constantly. Add wine, and cook over medium heat until thickened.

Return cutlets to skillet; pour water over cutlets. Cover and cook over low heat 45 minutes or until veal is tender.

Transfer veal to a serving dish; pour mushroom gravy over top. Sprinkle with parsley, if desired.

advertisement

Go to full version of

Veal Scallopini recipe

advertisement