"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Veal Scaloppine with Tomato Cream Sauce Recipe

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This recipe for Veal Scaloppine with Tomato Cream Sauce, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andrea Reeves- Heidi's recipe collection
Added: Friday, January 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
All purpose flour ( for dredging)
Salt and white pepper
12 oz. veal scallops
4 TBS butter
10 TBS whipping cream
2 TBS or more freshly grated horseradish or 3 tsp prepared
1/2 cup peeled, seeded, diced tomato
4 tsp minced fresh parsley

Directions:
Directions:
Season flour with salt and pepper. Dredge veal in flour; shake off excess. Melt butter in heavy large skillet over high heat. Add veal and cook until just tender, about 1 minute per side. Divide veal between plates; tent with foil to keep warm. Wipe out skillet.
Add cream and 2 TBS horseradish to same skillet and boil until liquid is reduced by half, about 1 minute. Taste, adding more horseradish if desired.
Add tomato, parsley, and chives and stir to heat through. Spoon cream sauce over veal and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
** Awesome!!** " Sauce is killer!" "Bill loved it"

 

 

 

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