Ted columbo's veal scalloppine

Yield: 4 Servings

Measure Ingredient
4 \N Veal filets
\N \N Flour
\N \N Salt
\N \N Pepper
\N \N Olive oil
¼ cup Butter
¼ pounds Fresh mushrooms; sliced
\N \N Dry red wine
¼ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Tarragon
¼ teaspoon Oregano

Pound the filets with a mallet until very thin. Dust with flour which has been seasoned with salt and pepper. In a 10 inch skillet, saut‚ veal in olive oil for 3 minutes per side. Remove from pan. Add butter, mushrooms and enough red wine to bathe the mushrooms. Cook over medium heat, scraping the residue from the bottom of the pan until the mushrooms are cooked but still firm. Add salt, pepper, tarragon and oregano. Replace veal, heaping wine and mushrooms on top. Cook, stirring occasionally until sauce thickens. Yield: 4 servings.


From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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