Veronica's Veal Scaloppine
Veronica'S Veal Scaloppine is an impressive dinner. Made with 1 1/2 c. hot water, 1 small can tomato sauce, 4 tbsp. butter (or olive oil), 1/4 onion (medium size), minced and 1/2 lb. raw sliced mushrooms, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Cut partially frozen veal cutlets into bite-size pieces.
Melt butter in a Dutch oven.
Flour veal and brown in butter.
Remove meat to bowl and reserve.
Add onion and garlic to butter; brown several seconds.
Then add sliced mushrooms.
Return meat to pot; add tomato sauce, hot water, oregano, basil, 1/2 cup wine and grated cheese.
Serve over pasta.
Grate additional cheese and some fresh parsley.
Serve with hot baked garlic bread.
π· Perfect Pairings
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