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Veal Scaloppini Recipe

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This recipe for Veal Scaloppini, by , is from Generations of Good Stuff, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ginny Irelan
Added: Thursday, October 19, 2006


4 slices thin veal steak
cup Italian bread crumbs
cup seasoned flour
2 T butter
1 egg, beaten
1 T olive oil
1 T minced onion
2 T fresh chopped parsley
1 cup white wine
1 cup water
1 small can of Italian Roasted Garlic Sauce (or sauce of your choice)
Thinly sliced provolone or mozzarella cheese or fresh grated parmesan

Coat the meat with the seasoned flour on both sides. Dip both sides into the egg. Coat both sides with the bread crumbs. I have 3 dishes all lined up when I do this. I coat, dip and coat.
Heat skillet and melt butter and add oil; brown the meat well about 2 minutes on each side. Blend onion, parsley water and cup of wine. (Drink the other cup while you are waiting). Pour mix over cutlets. Cover and simmer over low flame for 5 minutes.
Remove from skillet and place in a flat casserole. Pour sauce over the top. Add cheese on the top, cover with foil. Bake at 350 for 15 to 20 min.




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