Click here to advertise on CatholicCulture.org

Catholic Recipe: Veal Scaloppini Sauterne

    INGREDIENTS

  • 2 pounds veal cutlets, pounded wafer-thin
  • seasoned flour (salt and pepper added)
  • garlic
  • 3 Tablespoons olive or vegetable oil
  • 1 cup beef or chicken broth
  • 1/2 pound mushrooms, thinly sliced
  • 1 teaspoon tarragon vinegar
  • 1 Tablespoon chopped parsley
  • 1 bay leaf
  • 1/2 cup sautérne
  • grated Parmesan cheese
  • Details

  • Serves: 6
  • Yield: 2 pounds veal cutlets
  • Prep Time: 1 hour
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Italy

Veal Scaloppini is a very popular Italian dish, and simple to make. After cutlets are browned, they are cooked in a nice wine sauce.

DIRECTIONS

Coat cutlets very lightly with seasoned flour. Rub frying pan with garlic. Cook cutlets in olive or vegetable oil over low heat until lightly browned. Add broth slowly. Add mushrooms; bring to boil. Lower heat; cover; simmer 20 minutes, turning veal at least once. Add vinegar, parsley, bay leaf, and wine; bring to boil; remove from heat; serve at once with grated Parmesan cheese. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
Subscribe for free
Shop Amazon
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Mandatory spacing of children: could it happen here? 1 hours ago
Reading The Diary of a Country Priest: Spiritual riches and poverty 15 hours ago
Vibrant Catholicism, 1: Lamenting the entire 20th century 21 hours ago
Holding bishops accountable: the next steps May 27
The real story behind the French ambassador's nomination to the Holy See May 27

Top Catholic News

Most Important Stories of the Last 30 Days