ushroom mix.
Add the veal mince to the pan and
ooking, salt and pepper the veal scallops.
Dredge them in the
Thinly slice mushrooms.
If veal scallops are too thick, with smooth
Pound veal scallops and season with salt and pepper.
Flour and saute in olive oil until cooked.
Remove the scallops, set aside.
Degrease, then deglaze pan with marsala wine.
Add stock and sliced mushrooms; reduce until mixture begins to thicken. Return the scallops to sauce; add butter and cook until sauce becomes syrupy.
Plate veal and spoon sauce over veal.
Pound veal scallops lightly with a mallet if
lastic bag and add the veal scallops & shake until they are well
ot.
MAKE THE VEAL: Dredge the veal scallops in flour, shaking off
If the veal is more than a 1/
Flatten meat with a wooden mallet or meat cleaver until it is very thin.
Cut into serving pieces.
Sprinkle with salt and pepper and dredge with flour.
Heat butter and salad oil in a skillet.
Add chopped onion.
Add veal scallops and brown lightly on both sides.
Add sweet vermouth.
Cover skillet and simmer about 5 minutes.
Stir in tomato paste, mace and enough boiling water to make a smooth thick sauce.
Heat well and serve with lemon quarters, rice pilaf, garlic string beans or creamed spinach.
lour and salt and dredge veal, one piece at a time
br>Working in batches, add veal scallops to drippings in skillet and
Season veal scallops with salt, pepper and garlic powder and dust with flour.
Place 1 ounce Boursin on each scallop and roll up.
Spiral 1 slice of bacon around each scallop and fasten with a toothpick.
Saute scallops for several minutes on each side; when bacon is crisp, scallops are done.
Do not overcook.
Cheese will be softened.
Serve at once!
Marvelous with mushrooms sauteed in butter.
Serves 4.
Dredge veal scallops in flour.
Salt and pepper to taste. Melt 3 tablespoons butter in skillet.
Brown 1 clove garlic.
Add veal, browning quickly.
Remove veal to shallow baking pan.
Add 1 tablespoon butter to skillet and brown mushrooms.
Add Marsala cooking wine and bring to a boil.
Simmer about 2 minutes to blend flavors.
Pour wine and mushroom sauce over veal.
Cover and bake about 20 minutes at 350\u00b0.
Gently pound the veal until thin and flat, but not broken. Sprinkle with salt and pepper.
Dredge lightly in flour.
Heat olive oil in pan.
Add veal; turn up heat and saute veal quickly. Drain off grease and add beef stock, lemon juice, butter and parsley.
Stir well; heat sauce thoroughly.
Spoon sauce over veal scallops to serve.
Serves 6.
Preparation time:
15 minutes.
Preheat oven to 250\u00b0F.
Heat half of butter in nonstick frying pan.
When hot, add half of veal; cook 2 minutes each side over high heat.
Set aside.
Repeat procedure for remaining veal.
Keep hot in oven.
Add lemon juice to frying pan; cook 1 minute over high heat.
Add cream and parsley; stir and continue cooking 3 to 4 minutes over high heat.
Replace veal in frying pan and sprinkle with paprika.
Cook 1 minute to reheat veal.
Dip the veal scallops in flour and shake off excess.
Brown the veal in heated oil on both sides and remove to a warm platter. Sprinkle with salt and pepper.
Drain most of fat from pan.
Add wine and scrape any residue from bottom of pan.
Return to a boil. Add butter.
When sauce thickens, lower heat and return veal to pan.
Heat through and serve with sauce.
Serves 4.
Trim veal scallops to remove any tendons from edges.
Using a flat veal pounder or meat mallet, pound veal until very thin and almost doubled in size.
Pat dry with paper towels; set aside.
In a medium bowl, combine bread crumbs, salt and pepper; set aside.
Pound veal flat and sprinkle lightly with salt and pepper and flour.
Saute veal scallops, a few at a time, in butter until lightly browned (only a few minutes) in a large skillet. Remove them and keep warm until all are finished. Then return all to skillet, sprinkling each heavily with ginger, tarragon and about half the parsley.
Quickly add the wine, lemon juice, slices of lemon and garlic; cook 5 minutes.
Remove to a platter and sprinkle with rest of parsley and pour sauce over them.
Saute veal on both sides over high heat.
Remove from pan. To same pan, add shallot, cream, Vermouth, mustard, butter, Worcestershire sauce (to taste) and brandy (to taste).
Reduce to half over medium to low heat.
Pour over veal and serve.
Heat oil and butter in skillet.
Dredge veal scallops in flour and sprinkle with salt and pepper on top.
Cook 2 minutes on each side on medium-high heat.
Remove from skillet; keep warm.