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Description[]

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Veal scaloppine is a superthin veal cutlet. Serve over egg noodles or a blend of white and wild rice.

Ingredients[]

Directions[]

  1. Dredge veal in 3 tablespoons flour.
  2. Combine 1 tablespoon flour and consommé, stirring with a whisk; set aside.
  3. Melt butter in a large nonstick skillet over medium-high heat.
  4. Add veal; cook 1 1/2 minutes.
  5. Turn veal over; cook 1 minute.
  6. Remove veal from pan.
  7. Add wine to pan, scraping pan to loosen browned bits.
  8. Add consommé mixture, mushrooms, and salt; bring to a boil.
  9. Reduce heat; simmer 3 minutes or until thick.
  10. Return veal to pan; sprinkle with parsley.

Yield: 4 servings (serving size: 3 ounces veal and about 2 tablespoons sauce)

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