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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This classic Italian veal recipe calls for veal scaloppine, a superthin veal cutlet. Here, it's dredged in flour then sautéed. Serve over egg noodles or a blend of white and wild rice. Ingredients:
1 pound veal scaloppine |
1/4 cup all-purpose flour, divided |
2/3 cup beef consomm |
1 tablespoon butter |
1/2 cup dry marsala wine |
1 cup presliced mushrooms |
1/4 teaspoon salt |
1 tablespoon chopped fresh parsley |
Directions:
1. Dredge veal in 3 tablespoons flour. Combine 1 tablespoon flour and consommé, stirring with a whisk; set aside.
2. Melt butter in a large nonstick skillet over medium-high heat. Add veal, cook 1 1/2 minutes. Turn veal over; cook 1 minute. Remove veal from pan.
3. Add wine to pan, scraping pan to loosen browned bits. Add consommé mixture, mushrooms, and salt; bring to a boil. Reduce heat; simmer 3 minutes or until thick. Return veal to pan; sprinkle with parsley.
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