Recipe courtesy of Gourmet Magazine

Veal Scaloppine

  • Level: Easy
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2 pounds boneless veal round cutlets

salt and pepper

flour, for dredging


1/2 cup wine

1/2 cup broth


  1. 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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