Recipe courtesy of Gourmet Magazine

Veal Scaloppine

  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
Save Recipe

Ingredients

2 pounds boneless veal round cutlets

salt and pepper

flour, for dredging

oil

1/2 cup wine

1/2 cup broth

Directions

  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.;
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Veal Marsala

Texas Oven-Roasted Beef Brisket

The Juiciest Meat Balls Ever

Steak au Poivre

Veal Scaloppine

Veal Scaloppine with Cheese

Vincenzo's Veal Scaloppine

Veal Scaloppine with Lemon, Capers and Leeks