Veal Scaloppini Recipe

From Dorothy McNett's Recipe Book.

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Veal Scaloppini

From Dorothy McNett's recipes at If you can't get veal cutlets, use skinned and boned turkey breasts, or boneless prime rib steaks cut nice and thin.

1 pound veal scaloppini cutlets, pounded thin
1/4 teaspoon fine sea salt
1/4 freshly teaspoon ground pepper
1/4 teaspoon paprika
1/4 cup unsalted butter
1/2 cup dry white wine
1-2 small roma tomatoes, diced
snipped fresh parsley
thinly sliced lemon

Gently pound out the veal and lightly sprinkle with salt, pepper, and paprika. Cut veal into serving sized pieces. Sometimes I fold the veal pieces with some fresh sage in the center, or basil leaves. Heat butter in large heavy saute pan to melt it ... sizzling but not browning. Add the veal pieces and cook quickly until lightly browned on both sides, about 2-3 minutes total. Transfer to plate or pan and keep warm. Pour wine into drippings in the pan, bring to boil and cook and stir with silicone spatula to reduce the sauce by half. Taste and correct seasonings, adding a pinch of sugar if needed to balance the taste. Dice the tomato. To serve, pour sauce over veal, garnish with diced tomato, parsley, and lemon slices.

Recipe created 1998-07-07.

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