"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Veal Scallopini Recipe

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This recipe for Veal Scallopini, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Scherner
Added: Sunday, August 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. thinly sliced veal
1 t. garlic powder (or 2 cloves, minced)
3 T. olive oil
3 T. butter
4 oz. white wine
2 T. lemon juice
salt, pepper, and flour
1/2 c. chopped parsley
1 t. fresh thyme
1 t. fresh basil
1 bay leaf
3/4 lb. mushrooms
1/2 c. chicken stock
1 t. fresh basil

Directions:
Directions:
Place veal cutlets on waxed paper and cover with wax
paper. Flatten with bottom of saucepan or mallet to 1/8
inch thickness. Combine flour, garlic powder, salt and
pepper in large plastic bag. Shake cutlets until coated.
Heat oil and butter in large skillet. Saute veal over
med. high heat until lightly browned about a half minute
per side; keep warm. Saute parsley and minced garlic.
Add mushrooms, chicken stock, and remaining fresh
herbs. Return veal to pan. Simmer 45 minutes. Mix in
last 15 minutes wine and lemon juice. Serve with hot
rice or noodles.

Number Of Servings:
Number Of Servings:
Serves 8
Personal Notes:
Personal Notes:
Another favorite of Steve's

 

 

 

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