Recipe for cooking veal scallopini
Recipes from Italy :: Italian Main Dish Meats
2 lbs. veal, sliced thin
Flour to dredge the veal
2 eggs, beaten
Olive oil
1/2 c. (1 stick) butter
Juice of 1 lemon
1 lb. fresh mushrooms, sliced
3/4 c. wine
Lemon slices (thin)
Fresh chopped parsley to garnish
Salt and pepper to taste
1/3 c. lemon juice
Pound veal slices to about 1/8-in. thick.
Heat oil and 2 to 3 Tbsp. butter.
Dredge veal in flour. salt and pepper mixture and then add egg. In hot oil, sauté both sides of the veal until lightly browned. Remove and keep warm while sautéing remaining veal.
In same pan on low heat add wine and scrape bottom of pan. Add remaining butter, lemon juice and mushrooms; heat.
Place veal on serving dish and top with mushroom sauce. Garnish with lemon slices and parsley.
Serve with leafy green salad and crusty bread.
Serves 6 to 8.
