Veal Scallopini
Tender slices of perfectly sauteed veal in lemon and wine sauce will melt in your mouth. Tender mushrooms with delicate seasonings put it over the edge. Add some pasta and a green vegetable to complete this delicious meal.
-
2
lbs.
Kosher veal cutlets
thinly sliced
-
1/2
tsp.
Kosher salt
-
1/4
tsp.
black pepper
-
1
clove garlic chopped
-
1/4
cup
flour
-
1/4
cup
oil
parve margarine
-
1
tsp.
dried oregano leaves
-
1 1/2
cups
fresh mushrooms, sliced
-
1/4
cup
Kosher dry Sherry Wine
or White wine
-
1 1/2
tsp.
fresh lemon juice
-
On a large plate, put flour, salt, pepper,and oregano, combine, dredge veal in the mixture and coat well. Shake off excess flour. Heat 2 tbsp. oil in a large skillet. on low to medium heat saute veal on both sides. About 2 minutes. Remove veal and set aside.
-
If more oil is needed, do it now. Saute the garlic, and mushrooms. Add the lemon juice and wine. Stir. Add the veal. Cover the skillet and simmer on low heat for about 10 minutes. Check often. If more liquid is needed you can add more wine or some Kosher chicken stock.
-
Remove and serve while it is hot.