Scaloppine di vitello

4 Servings

Ingredients

QuantityIngredient
¼poundsClarified butter
¼cupFlour
12slicesVeal; thin, 2-inches
Salt & pepper
2Shallots; finely chopped
½cupMadeira
1cupSauce Espagnole (see index)
¼cupWhipping cream
3Truffles; chopped

Directions

1. In a large skillet, heat the clarified butter. When warm, flour the veal & place in skillet to brown. Add salt & pepper to taste & arrange the slices on a serving platter; keep warm.

2. Using the same butter, add the shallots & saute until golden brown.

Flame w/ the Madeira. Add the Sauce Espagnole & whipping cream & mix well.

Strain & pour over the veal slices. Sprinkle w/ chopped truffles & serve immediately.

LA SCALA

BEVERLY HILLS; WINE: NOZZOLE

CHIANTI CLASSICO RISERVA, 1974

From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .