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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Veal Scaloppine with Tomato Cream Sauce Recipe

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This recipe for Veal Scaloppine with Tomato Cream Sauce is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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