Catholic Recipe: Veal Scaloppini Sauterne
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
Recent Catholic Commentary
Fr. Thadeus Nguyen Van Ly: Your Letter May Help 1 hours ago
The Rise and Fall of the (American?) Church 20 hours ago
Top Catholic News
Most Important Stories of the Last 30 Days