Veal Scaloppine Edoardo Recipe

Summary

CuisineCourse
Method

Ingredients

 Veal scallops1 Pound (8 Small Pieces)
 Butter4 Tablespoon
 Madeira1⁄2 Cup (8 tbs)
 Meat glaze1 Teaspoon, prepared
 Mushrooms1⁄4 Pound, thinly sliced
 Butter2 Tablespoon
 White sauce1 Cup (16 tbs)
 Croutons4 (Toast Triangles Or Squares)

Nutrition Facts

Serving size: Complete recipe

Calories 2122 Calories from Fat 1258

% Daily Value*

Total Fat 142 g218.5%

Saturated Fat 71 g354.9%

Trans Fat 0 g

Cholesterol 729.5 mg

Sodium 1288.8 mg53.7%

Total Carbohydrates 37 g12.2%

Dietary Fiber 2 g7.9%

Sugars 17.7 g

Protein 151 g302.6%

Vitamin A 55% Vitamin C 7.2%

Calcium 34.7% Iron 10.6%

*Based on a 2000 Calorie diet

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.
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