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VEAL SCALOPPINE
VEAL SCALOPPINE
1-1/2 to 2 lbs. of veal for scaloppini
1 egg slightly beaten
3/4 C. of packaged bread crumbs
5 T. of butter or margarine
1 tsp. of dry mustard
1/2 tsp. of salt
1/4 tsp. of pepper
1 T. of Worcestershire sauce
1/2 C. of beef broth or dry white wine
2 T. of chopped parsley
Pound veal slices to 1/4" thickness. Dip in beaten egg; coat w/bread crumbs. Let stand 10 min. to dry (this helps keep coating on during cooking). Brown slices on both sides in 3 T. of butter or margarine in a skillet. Remove veal; keep warm. Add to pan remaining 2 T. of butter or margarine, mustard, salt, pepper, Worcestershire, & beef broth or wine. Stir to loosen brown bits on sides & bottom of pan. Heat to boiling. Serve sauce over hot veal; sprinkle w/parsley. Makes 4-6 servings.
Donna Mae's Webpage
http://www.geocities.com/donnamae1370/mywebpage.html
THOSE WISHING TO GIVE TO MY MINISTRY,
PLEASE EMAIL ME & I WILL SEND YOU MY
ADDRESS. THANKING YOU IN ADVANCE.
UPDATED JUNE 28, 2006
1-1/2 to 2 lbs. of veal for scaloppini
1 egg slightly beaten
3/4 C. of packaged bread crumbs
5 T. of butter or margarine
1 tsp. of dry mustard
1/2 tsp. of salt
1/4 tsp. of pepper
1 T. of Worcestershire sauce
1/2 C. of beef broth or dry white wine
2 T. of chopped parsley
Pound veal slices to 1/4" thickness. Dip in beaten egg; coat w/bread crumbs. Let stand 10 min. to dry (this helps keep coating on during cooking). Brown slices on both sides in 3 T. of butter or margarine in a skillet. Remove veal; keep warm. Add to pan remaining 2 T. of butter or margarine, mustard, salt, pepper, Worcestershire, & beef broth or wine. Stir to loosen brown bits on sides & bottom of pan. Heat to boiling. Serve sauce over hot veal; sprinkle w/parsley. Makes 4-6 servings.
Donna Mae's Webpage
http://www.geocities.com/donnamae1370/mywebpage.html
THOSE WISHING TO GIVE TO MY MINISTRY,
PLEASE EMAIL ME & I WILL SEND YOU MY
ADDRESS. THANKING YOU IN ADVANCE.
UPDATED JUNE 28, 2006
