Veal Scaloppini

Go down

Veal Scaloppini

Post  justmecookin on Wed Sep 07, 2011 9:26 am

Veal Scaloppini

1 1/2 lbs veal scaloppini
Salt to taste
Ground black pepper to taste
1/4 cup flour
3 tablespoon olive oil
1/4 cup leeks, julienne cut
1 tablespoon garlic, minced
3 plum tomatoes, cut in eighths
1 tablespoon kalamata olives, pitted
1/4 cup white wine
1 cup portobello mushrooms, sliced
Fresh Italian parsley, chopped
3 tablespoon butter, cut into pieces

Place veal on cutting board and cover with plastic wrap. Using meat mallet, pound veal on both sides until it reached thickness. Season veal with salt and pepper and dredge with flour.

Heat oil in a saute pan. Add veal and sear on both sides, then remove from pan. Add leeks and garlic and saut+ over medium heat; do not brown. Add tomatoes, olives, mushrooms and herbs and saut+ until leeks and mushrooms are fully cooked.

Add veal back to pan. Add wine and allow pan to deglaze. Finish sauce by stirring in butter. Transfer veal to large serving platter. Pour sauce and veggies over veal. Serve immediately. Serves 4

Number of posts : 14930
Registration date : 2008-04-23
Location : Germany/USA

View user profile

Back to top Go down

Back to top

- Similar topics

Permissions in this forum:
You cannot reply to topics in this forum