Veal Scaloppine Alla Jack |
|
 |
Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 5 |
|
This is my father-in-law's recipe. He had written it on a small scrap of paper and I thought I should share it before it is lost. Preparation time is based on chopping onions, green peppers if necessary slice the veal to thickness. Ingredients:
4 large onions |
1 green pepper |
1 (10 ounce) can mushrooms |
2 lbs veal cutlets, 1/8 inch thick |
1 (14 ounce) can condensed beef broth |
1 cup red wine (a sweet red preferred) |
2 garlic cloves |
1/2 cup flour |
3 tablespoons butter |
1 tablespoon dried rosemary |
1 tablespoon olive oil (vegetable oil is probably fine) |
1 dash salt |
1 dash black pepper |
Directions:
1. Mix salt and pepper with flour and roll veal cutlets in mixture until lightly covered.
2. Heat oil in frying pan and then add veal.
3. Cook until browned.
4. Remove veal and set aside in casserole dish.
5. Add butter to frying pan and fry onions until translucent.
6. Add garlic, mushrooms and green peppers and fry for another 3-4 minutes.
7. Stir frequently.
8. Add contents of frying pan to casserole dish.
9. Add the rest of the ingredients (red wine, consommé, rosemary) to contents of the casserole.
10. Bake at 350°F for about 45 minutes.
11. You may or may not need to spoon the liquids over the veal every so often (to keep moist) depending on the size of your casserole dish.
|
|