Veal Amelio Recipe
Ingredients
| Veal cutlets | 1 pound | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Butter/Margarine | 1/3 Cup (16 tbs), softened | |
| Olive oil | 1 Tablespoon | |
| 1/4 cup Chablis or other dry white wine | ||
| Lemon juice | 1 1/2 Teaspoon | |
| Mushrooms | 1/4 Cup (16 tbs), sliced | |
| 1/3 cup chopped green onions with tops | ||
| Capers | 1 Tablespoon, drained | |
Directions
Place veal on waxed paper, and flatten to 1/8-inch thickness using a meat mallet or rolling pin.
Combine flour, salt, and pepper, dredge veal in flour mixture.
Heat butter and oil in a large skillet over medium-high heat.
Add veal, several pieces at a time, and cook 2 minutes on each side, do not brown.
Remove veal to a platter, keep warm.
Repeat with remaining veal.
Add wine, lemon juice, mushrooms, and green onions to drippings in skillet.
Cook over medium heat, stirring frequently, 5 minutes.
Add capers, and cook until thoroughly heated.
Pour mushroom sauce over veal.
Serve with steamed green beans and yellow squash, if desired.
Combine flour, salt, and pepper, dredge veal in flour mixture.
Heat butter and oil in a large skillet over medium-high heat.
Add veal, several pieces at a time, and cook 2 minutes on each side, do not brown.
Remove veal to a platter, keep warm.
Repeat with remaining veal.
Add wine, lemon juice, mushrooms, and green onions to drippings in skillet.
Cook over medium heat, stirring frequently, 5 minutes.
Add capers, and cook until thoroughly heated.
Pour mushroom sauce over veal.
Serve with steamed green beans and yellow squash, if desired.
Chef
