Tuesday, May 31, 2011

Veal Scallopini With Grapes and Mushrooms

This recipe came from a member on my facebook recipe group I used to have, and she thinks it came from Recipe Zaar. I agree, it is simply scrumptious!

1 1/2 lbs veal cutlets (cut 1/4-inch thick about 10 pieces) 

1 teaspoon salt 

1/2 teaspoon pepper 

1/2 cup flour 

1 teaspoon garlic powder 

1 teaspoon italian seasoning 

2 tablespoons unsalted butter 

4 tablespoons olive oil 

1 lb button mushrooms, wiped clean and quartered 

1 large onion, sliced 

2 garlic cloves, sliced 

2 cups beef stock 

1/2 cup marsala wine or sherry wine 

1 cup red seedless grapes, cut in 1/2 

1. Season veal with salt and pepper. 
2. Mix flour, garlic powder and Italian seasoning in a bowl; dust veal with the mixture; reserve the left over flour mixture. 
3. In a large hot frying pan heat 1/2 the butter and 1/2 the oil cook the veal 4 to 5 minutes until golden brown, turning once. 
4. Remove from pan and keep warm. 
5. Add remaining butter and oil to skillet and cook mushrooms for 5 minutes stirring all the time; add onions and cook for 3 more minutes; add garlic cook 1 more minute; till golden brown; add Marsala wine simmer 1 minute. 
6. Sprinkle the rest of the flour mixture over the mushrooms and onions stir in well. 
7. Add beef stock, bring to boil and simmer 2 to 3 minutes. 
8. Return meat and any accumulated juices to the pan. 
9. Reheat 1 to 2 minutes. 
10. Toss in the grapes just to coat. 
11. Serve veal topped with sauce and mushrooms and grapes. 

Can use same recipe for chicken..however use chicken broth.

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