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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Veal Scaloppini Recipe

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This recipe for Veal Scaloppini is from Tarleton Family Cookbook , 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:  
1 large onion, chopped
2 lb veal, sliced ¼ - ½" thick
f½lour
2 tsp salt
tsp pepper
chopped or dried rosemary
1 can condensed consommé
2 crushed garlic cloves
½ lb fresh mushrooms, sliced
½ C sherry wine (optional)
Directions:
Directions:
Sauteé chopped onion in 3 Tbsp vegetable oil
Put into 2 qt. casserole dish

Coat the veal in the flour/salt/pepper mixture
Heat 3 Tbsp oil in skillet
Add the veal and sauté until lightly browned on both sides.
Add the veal to the casserole dish

Mix together the consommé, garlic cloves, 2 pinches of rosemary and fresh mushrooms
Spread over the veal. Add sherry at this point if desired.

Cover tightly and bake at 350º for 45 minutes to 1 hour. Serve.
Number Of Servings:
Number Of Servings:
6

 

 

 

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