Rating: 4.5 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 6

This classic Italian veal recipe calls for veal scaloppine, a superthin veal cutlet. Here, it's dredged in flour then sautéed. Serve over egg noodles or a blend of white and wild rice.

Recipe by Cooking Light January 2003

Gallery

Credit: Photography: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 3 ounces veal and about 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dredge veal in 3 tablespoons flour. Combine 1 tablespoon flour and consommé, stirring with a whisk; set aside.

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  • Melt butter in a large nonstick skillet over medium-high heat. Add veal, cook 1 1/2 minutes. Turn veal over; cook 1 minute. Remove veal from pan.

  • Add wine to pan, scraping pan to loosen browned bits. Add consommé mixture, mushrooms, and salt; bring to a boil. Reduce heat; simmer 3 minutes or until thick. Return veal to pan; sprinkle with parsley.

Nutrition Facts

193 calories; calories from fat 28%; fat 6.1g; saturated fat 3g; mono fat 1.1g; poly fat 0.4g; protein 26g; carbohydrates 7.5g; fiber 0.4g; cholesterol 102mg; iron 1.9mg; sodium 481mg; calcium 24mg.
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