Veal Scaloppine Edoardo Recipe
This Veal Scaloppine Edoardo recipe has got everything to make you go weak on your knees. The Canadian people couldn't have come up with a better dish than this Veal Scaloppine Edoardo, specially when it comes to culinary creativity. Pamper everyone with Veal Scaloppine Edoardo as Side Dish. Just try this yummy recipe. I am sure you will love it!
Ingredients
8 small veal scallops (about 1 lb.)
4 tablespoons butter
1/2 cup Madeira
1 teaspoon prepared meat glaze
1/4 lb. fresh mushrooms, thinly sliced
2 tablespoons butter
1 cup white sauce
4 croutons (toast triangles or squares)
Directions
Pound scallops until thin.
Saute in 4 tablespoons butter 5 minutes.
Add the wine and meat glaze; cook a few minutes until thoroughly cooked.
Saute the mushrooms in the 2 tablespoons butter 5 minutes, or until lightly browned.
Add the white sauce and cook 1 minute.
Arrange the veal slices in the center of a hot heat-resistant platter.
Arrange the croutons around the veal and pour the mushrooms over the croutons.
Sprinkle the mushrooms with grated Parmesan cheese and cover the veal with slivered Swiss cheese.
Put the platter under broiler until cheeses are melted.
Saute in 4 tablespoons butter 5 minutes.
Add the wine and meat glaze; cook a few minutes until thoroughly cooked.
Saute the mushrooms in the 2 tablespoons butter 5 minutes, or until lightly browned.
Add the white sauce and cook 1 minute.
Arrange the veal slices in the center of a hot heat-resistant platter.
Arrange the croutons around the veal and pour the mushrooms over the croutons.
Sprinkle the mushrooms with grated Parmesan cheese and cover the veal with slivered Swiss cheese.
Put the platter under broiler until cheeses are melted.
