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[]
- 1 pound veal scaloppine
- 1/4 cup all-purpose flour divided
- 2/3 cup beef consommé
- 1 tablespoon butter
- 1/2 cup dry Marsala wine
- 1 cup presliced mushrooms
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh parsley
Directions[]
- Dredge veal in 3 tablespoons flour.
- Combine 1 tablespoon flour and consommé, stirring with a whisk; set aside.
- 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.
- 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.
Yield: 4 servings (serving size: 3 ounces veal and about 2 tablespoons sauce)