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Veal Scaloppine
pronounced "ska-luh-pee-nee"

6 to 8 slices of veal scaloppine
1/2 cup of flour
2 tablespoons of butter
1 lemon
salt and pepper to taste
portabello mushrooms
a bunch of asparagus

Serves 2

The term Scaloppine refers to thin slices of veal from the same
cut of leg meat, top or bottom round.
It is not as hard to find as you may think. If you are shopping at Super Fresh
or your local market just ask your
butcher and he or she can easily slice some up for you.

There are several variations on this recipe....Veal Scalopinne being
the base from which to build is the simplest.

Take 6 to 8 slices pound them to less than a 1/4 inch thick.
Dredge in Flour seasoned with salt and pepper.

Cook in a large skillet over high heat with some olive oil and butter.
Brown quickly up to a minute or two at the very most on each side.
Remove the meat from the skillet.

Cook the portabello mushrooms for a minute or two
on each side then remove form the skillet and steam the asparagus.

At this point you could serve the meat as is but there are several
incredible sauces you could make to add to the meal.

Add to the hot pan a tablespoon of butter, squeeze some lemon and
add tons of fresh chopped parsley with more salt and pepper.

My friend likes to add white wine, chicken stock, onions and small
cremini mushrooms to create almost a gravy for the veal.

Once again this is a great recipe to experiment with....I guarantee you each
try will be satisfying.
 
 
 


Comments: Send us comments about this recipe steve@pulpkitchen.com