Veal Scaloppini
Prep
10m
Cook
20m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients:
| 1/2 cup butter and margarine |
| 1/2 pound mushroom,thinly sliced |
| 1 1/2 tablespoon lemon juice |
| 1 1/2 pounds veal, cut for scalopini |
| 1/4 cup flour |
| 1 teaspoon salt |
| 1/4 teaspoon pepper |
| 3/4 cup Marsala, dry sherry, or dry white wine |
| 1 teaspoon beef stock base, or beef bullion |
| 1 tablespoon parsley, minced |
Veal Scaloppini Directions
- About half the butter in large frying pan, add mushrooms, sprinkle with lemon juice, and sauté for a few minutes, just until mushrooms are tender. Turnout of pan and set aside.
- Cut the lead to 1 inch wide strips and dust in flour seasoned with salt and pepper. Melt remaining butter and frying pan and brown meat quickly on both sides. Pour in wine, add beef stock base, and cook rapidly for a few minutes. Stir constantly. Return mushrooms to the pan and heat thoroughly.
- Serve at once, garnish with minced parsley. Makes four servings.
- Note: apple juice may be substituted for dry white wine.
Notes
