Veal Scaloppine

Level:
Easy
Ingredients
  • 2 pounds boneless veal round cutlets
  • salt and pepper
  • flour, for dredging
  • oil
  • 1/2 cup wine
  • 1/2 cup broth
Directions
  • Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and saute until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary. Deglaze pan with 1/2 cup wine and 1/2 cup broth and reduce to 1/2 cup. Pour sauce over veal.


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