Monday, June 05, 2006

RECIPE: Veal Scallopini

Veal Scallopini

Veal Scallopini
Serves 4

3/4 pound veal, cut into scallopini
1/3 cup Wondra flour
1/4 cup parmesan cheese, grated
3/4 pound Veal, scalloped
salt and pepper
2-3 tablespoons canola oil
2 tablespoons chives, finely chopped
1/2 lemon, thinly sliced and seeded

Veal Scallopini - Uncooked

In a plate, combine Wondra flour and parmesan cheese. Season veal with salt and pepper on both sides. Lightly dust the veal cutlets with the Wondra Flour and parmesan cheese.

Parmesan and Wondra

Heat oil in a large skillet over medium high heat. Add veal to the skillet and sauté until brown, about 2 minutes per side. Transfer veal to plate. If you are making a larger amount of veal, make sure you do this sautéing in batches. You can keep the cooked veal warm on a plate in a 200F oven. Add a little more oil if needed to the pan. Add chives and lemon slices and sauté until fragrant and the lemon is slightly sizzled, about 1 minute. Scrape up any browned bits while it is cooking. Spoon sauce over the cutlets and serve.

Veal Scallopini - Sauce

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1 comment:

Anonymous said...

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