Veal With Wine And Mushrooms Recipe
Ingredients
1 1/4 pounds veal for scallopini
2 1/2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
4 tablespoons olive oil
Butter or margarine to grease casserole
2 cloves garlic, minced
1/4 cup finely chopped onion
1 cup fresh mushrooms, sliced
1 cup beef bouillon
1 cup dry white wine
1 tablespoon chopped parsley
Directions
Pound veal until very thin.
Mix together flour, salt, and pepper.
Dredge veal in flour mixture.
Heat olive oil in skillet; brown veal on both sides.
As meat browns, transfer it to greased casserole.
When all veal is browned, add garlic, onion, and mushrooms to skillet; brown.
Spoon over veal in casserole.
Add bouillon and wine to skillet.
Heat and scrape crust.
Pour mixture over veal.
Cover bake in 350°F toaster oven 30 to 35 minutes.
Remove cover, sprinkle with pars ley, and bake for another 10 minutes
Mix together flour, salt, and pepper.
Dredge veal in flour mixture.
Heat olive oil in skillet; brown veal on both sides.
As meat browns, transfer it to greased casserole.
When all veal is browned, add garlic, onion, and mushrooms to skillet; brown.
Spoon over veal in casserole.
Add bouillon and wine to skillet.
Heat and scrape crust.
Pour mixture over veal.
Cover bake in 350°F toaster oven 30 to 35 minutes.
Remove cover, sprinkle with pars ley, and bake for another 10 minutes
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