Veal Scallopini

Ready in 1 hour
1 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Veal Scallopini"

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Try this Veal Scallopini recipe, or contribute your own. "Meats" and "Main dishes" are two tags used to describe Veal Scallopini.


Ingredients

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1 sm Onion; sliced
Vegetable oil
1 lb Veal steak; cut 1/4" thick
1 Green pepper
1 Clove garlic
2/3 ts Prepared mustard
1/8 ts Nutmeg
2/3 ts Salt
2/3 ts Paprika
3 tb Flour
1/4 c fresh mushrooms; Thin sliced
3 tb Lemon juice
1 c Chicken bouillon
1/2 ts Sugar
1/3 c Vegetable oil

Original recipe makes 4

Servings  

Preparation

1. Cut veal into serving pieces. 2. Combine salt, paprika, oil, lemon juice, garlic, mustard, nut- meg and sugar in a shallow bowl. Stir to combine. 3. Dip each piece of veal into sauce and then coat well with flour. Reserve any remaining sauce. Brown veal in a small amount of oil in a 10-inch, heat-resistant, non-metallic skillet, on top of a conventional surface unit. 4. Drain excess fat. 5. Add onion and green pepper to veal. 6. Combine chicken bouillon with remaining sauce and Pour over veal, pepper and onions. 7. Heat, covered, in Microwave Oven 12 minutes. 8. Add mushrooms to veal mixture. Stir and spoon sauce over veal. 9. Heat, covered, in Microwave Oven an additional 2 minutes.

Calories Per Serving: 405 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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This is a good recipe and is very flavorsome. I modified it by cooking the veal as suggested then putting it to one side while I cooked the onion and added shallots and the mushrooms. I then returned the veal to the pan and served as soon as the bouillon was simmering after returning the veal to the pan. The microwave for 12 minutes suggestion I thought would toughen the veal and ruin the dish so I preferred to cook it this way. I think that it would be even better if the veal once cooked was put in the oven to keep warm and the bouillon poured over it once the mushrooms and onion were cooked. I would thicken the bouillon with a little cornstarch. By doing it this way the veal is much more tender and delectable.
Nadebaum 3 years ago
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