Parmesan Veal Scaloppine Marsala With Rice and Peas |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Adapted from a 1980 magazine recipe. Veal coated with a Parmesan breading and sauteed in butter, topped with a mellow wine sauce. Serve with rice and peas. I have a feeling this is not diet food! Ingredients:
4 lbs veal scallopini, thin cutlets |
1 egg |
3 tablespoons milk |
1 1/4 cups dried breadcrumbs |
1/4 cup parmesan cheese, grated |
1 teaspoon salt |
1/8 teaspoon pepper |
3/4 cup butter |
1 garlic clove, sliced |
3/4 cup water |
2 teaspoons all-purpose flour |
1/2 cup marsala wine |
1/4 cup minced fresh parsley |
1 beef bouillon cube, can use 1 envelope |
1 cup uncooked long grain rice |
10 ounces frozen peas, thawed |
1 tablespoon butter |
Directions:
1. Prepare rice according to directions on the rice label; when done, gently stir in the butter and the peas.
2. Keep warm.
3. Pound each piece of veal to 1/8 thickness on a cutting board with a meat mallet and then trim into 4 X 2 pieces.
4. In a pie plate, beat the milk and the egg together.
5. In a shallow bowl or on waxed paper, combine the bread crumbs, Parmesan cheese, salt and pepper.
6. Dip the meat into the egg mixture and then coat with the crumb mixture.
7. In a 12 skillet, over medium high heat, melt 2 tablespoons butter.
8. Cook the garlic and 1/3 of the veal until it is lightly browned; remove to a platter; keep warm.
9. Repeat with remaining meat, using a 1/2 cup of butter in all.
10. In a cup, mix the water with the flour.
11. Discard the garlic from the skillet and melt the remaining butter in the same pan.
12. Add the water and flour mixture, Marsala, parsley and bouillon.
13. Cook, stirring, until thickened and pour over the meat; serve with the rice and peas.
|
|