Veal scaloppine

Yield: 1 servings

Measure Ingredient
2 pounds Boneless veal round cutlets
Salt and pepper
Flour; for dredging
Oil
½ cup Wine
½ cup Broth

Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat.

Working in batches, add veal and saut‚ until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm.

Repeat with remaining veal, adding more oil to skillet as necessary.

Deglaze pan with ½ cup wine and ½ cup broth and reduce to ½ cup.

Pour sauce over veal.

Converted by MC_Buster.

Per serving: 85 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 77mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9401 Converted by MM_Buster v2.0n.

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