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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 Scallopini Recipe

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This recipe for Veal Scallopini is from THE BYER 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:  
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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