Veal Scallopini Recipe: Classic Italian-American Dish

INGREDIENTS

4 veal cutlets, cut 3/8 inch thick (about 4 ounces each) 1/4 cup (1/2 stick) butter or margarine 1/2 pound fresh mushrooms, thinly sliced 2 tablespoons olive oil 1 small onion, finely chopped 1/4 cup dry sherry 2 teaspoons all-purpose flour 1/2 cup beef broth 1/4 teaspoon salt 1/8 teaspoon black pepper 2 tablespoons whipping cream Hot cooked pasta Fresh bay leaf and marjoram sprigs for garnish (optional)

PREPARATION:

1. Pound veal with meat mallet to 1/4-inch thickness; pat dry with paper towels. Set aside.
2. Heat butter in large skillet over medium heat until melted and bubbly. Cook and stir mushrooms in butter 3 to 4 minutes or until lightly browned. Remove mushrooms with slotted spoon; set aside.
3. Add oil to butter in skillet; heat over medium heat. Add veal; cook 2 to 3 minutes per side or until light brown. Remove veal; reserve.
4. Add onion to same skillet; cook and stir 2 to 3 minutes or until soft. Stir in sherry; boil over medium-high heat 15 seconds. Stir in flour; cook and stir 30 seconds. Stir in broth; bring to a boil over medium heat, stirring constantly. Stir in reserved mushrooms, salt and pepper. Add veal to sauce mixture; reduce heat to low. Cover; simmer 8 minutes or until veal is tender. Remove from heat.
5. Remove veal to serving plates. Stir cream into sauce mixture; mix well. Cook over low heat until heated through. Serve over pasta and veal.

This recipe appears in: Italian