Does anyone know the recipe for the "Veal Scalopini"?

Question

I guess that its from the italian cusine.

Answer 1

2 green peppers, cut into lg. pieces
5 tbsp. olive oil
8 med. mushrooms, cut into thirds (optional)
1 clove garlic, minced finely
1 c. flour
1/2 c. Parmesan cheese, grated
Lots of pepper
1 tsp. parsley flakes
1 lb. veal, thinly sliced for scallopini
1/2 to 3/4 c. sauterne
1 (16 oz.) pkg. fettuccine (or your favorite pasta)

Saute green peppers in 2 of the 5 tablespoons of olive oil; add mushrooms. Continue to saute until mushrooms are lightly browned. Set aside. Brown garlic in the remaining 3 tablespoons of olive oil in a large skillet. Remove any large pieces of garlic. Combine flour, Parmesan cheese, salt, and pepper. Roll veal in flour mixture. You may want to sprinkle a little wine on the veal to make the flour mixture cling to the meat better. Brown both sides of the veal in the hot garlic oil, add green peppers and mushrooms. Add the wine and simmer for 20 minutes. Cook the pasta according to package directions. Serve veal over the pasta.

Answer 2

Most veal will already be really thin when bought so just have 2 bowls ready, 1 with some flour (or Wondra flour which is even better) with salt and pepper, the other with 2 eggs beaten with a little milk; hot pan with a mixture of olive oil and butter (just enough to come up about 1/4 in. in the pan, at med. high heat; take a piece of meat, put in flour mix, then egg, then flour and into pan...don't over crowd pan; maybe 1-2 minutes TOPS on each side till golden...After you've cooked the veal, add a little more butter to the frying pan, about 1/2-3/4 cup white wine and the juice from one lemon; mix until slightly thick and pour over veal....Yum!

Answer 3

Veal Scaloppini with Marsalis
Yield: 2 servings

1/2 lb Scallopine of veal, cut Into 1/4 inch slices
1/4Tsp Freshly ground Pepper
2 tb Butter
2 tb Olive oil
1/4 cup Flour for dredging
1/2 Tsp Salt
1/4 cup Marsala wine

Unless the scaloppine are very small, cut them into pieces measuring about 3 inch by 3 inch or slightly larger. Place them between sheets of wax paper and pound lightly to flatten.(use a rolling pin, bottom of a heavy skillet, pounder, etc.) Blend flour with salt and pepper. Dip the meat into flour to coat lightly. Using a large, heavy skillet, heat the butter and oil and when it is very hot but not brown, add the meat in one layer. Cook over relatively high heat until golden brown on one side. Turn and cook until golden brown on the other. The cooking time should be from 4-6 min.

Transfer meat to a serving platter or two plates and keep warm. To the skillet add the wine and stir to dissolve the particles in the pan. Reduce wine slightly and pour equal amounts over each serving. Naturally, these amts. may be increased to serve more people.

Answer 4

FAVORITE VEAL SCALLOPINI

2 green peppers, cut into lg. pieces
5 tbsp. olive oil
8 med. mushrooms, cut into thirds (optional)
1 clove garlic, minced finely
1 c. flour
1/2 c. Parmesan cheese, grated
Lots of pepper
1 tsp. parsley flakes
1 lb. veal, thinly sliced for scallopini
1/2 to 3/4 c. sauterne
1 (16 oz.) pkg. fettuccine (or your favorite pasta)

Saute green peppers in 2 of the 5 tablespoons of olive oil; add mushrooms. Continue to saute until mushrooms are lightly browned. Set aside. Brown garlic in the remaining 3 tablespoons of olive oil in a large skillet. Remove any large pieces of garlic. Combine flour, Parmesan cheese, salt, and pepper. Roll veal in flour mixture. You may want to sprinkle a little wine on the veal to make the flour mixture cling to the meat better. Brown both sides of the veal in the hot garlic oil, add green peppers and mushrooms. Add the wine and simmer for 20 minutes. Cook the pasta according to package directions. Serve veal over the pasta

Answer 5

Serves 4



Ingredients
8 Veal Scallopini
flour, seasoned with paprika, salt and pepper
4 tablespoons butter 60ml
½ lb thinly sliced mushrooms 250g
½ crushed clove of garlic
1 cup beef broth 250ml
½ cup tomato sauce 125ml
½ cup green pepper, chopped 125ml
4 oz noodles 125g
Parmesan cheese


Directions
Preheat oven to 325ºF. (162ºC)

Pound meat until thin and dredge in seasoned flour.
Brown in butter, adding a little olive oil, if necessary.
Place in baking dish and add remaining ingredients, except green pepper, noodles and cheese.
Cover and bake 30 minutes; add green pepper and bake 15 minutes more, uncovered.

While meat bakes, cook noodles and drain.
Transfer to heated serving platter, arranging veal on top of noodles.
Drizzle sauce from pan over meat and sprinkle with Parmesan cheese.

Answer 6

i refuse to eat veal.

i think its just wrong.