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Veal Scaloppine

on August 31, 2010

The next time you see veal cutlets on sale buy some and try this recipe. You can also make this recipe using pork cutlets which are much cheaper or if you are weird about eating veal. My husband loves veal and is always upset when we eat at an Italian restaurant and they don’t offer it! The nerve! I guess you can also make this with chicken cutlets as well but veal or pork is best. This is a very simple recipe and isn’t loaded with fat. A taste treat for everyone! It is sort of like a veal Marsala really but you can call it whatever you want as long as you make it!

INGREDIENTS:

1 pound veal or pork cutlets

flour

6 tablespoons olive oil

1 garlic clove, minced

pepper to taste

½ cup sherry or dry white wine

2 tablespoons chopped parsley

8-12 mushrooms, sliced

DIRECTIONS:

1. If veal or pork is thick slice in half, carefully and place pieces between two pieces of wax paper or plastic wrap. Pound thin with a mallet or meat pounder to about ¼ inch. If you can get the cutlets that thin to begin with even better! Cover lightly with the flour.

2. Add oil to a large skillet and sauté the veal and garlic for 3-4 minutes on each side. Sprinkle with pepper. Add the sherry or wine, parsley and mushrooms. Simmer for 10 minutes.

3. Serve with any side you want. Potatoes, rice, pasta, broccoli, or any vegetable.

Serves 4


2 responses to “Veal Scaloppine

  1. My boyfriend literally rates Italian restaurants by their Veal Parm. He would love this!!

    Like

  2. It’s funny, my husband does the exact same thing! If they don’t even serve veal parm or any veal at all he gets really upset. “How can they be a real Italian restaurant without veal?” I am actually making it tonight myself!

    Like

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