Veal Scallops A La Provencale Recipe
Ingredients
1 1/2 to 2 pounds veal, cut into thin, even slices
Flour for dredging
1/4 cup olive oil
1/2 pound fresh mushrooms, sliced
2 cloves garlic, minced
1/2 cup dry white wine . 4 medium tomatoes, peeled and chopped
Salt and freshly ground black pepper to taste
Chopped parsley
Directions
1. Pound the veal lightly until very thin. Dredge with flour. Heat the oil in a skillet, add the veal and brown on both sides. Push the veal to the side of the pan, add the mushrooms and cook, stirring often, two or three minutes.
2. Arrange the mushrooms on the veal and spoon around them the garlic, wine, tomatoes, salt and pepper. Simmer about ten minutes.
2. Arrange the mushrooms on the veal and spoon around them the garlic, wine, tomatoes, salt and pepper. Simmer about ten minutes.
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