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  • Veal Scaloppine With Tomato Cream Sauce

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    Veal Scaloppine With Tomato Cream Sauce
     
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 1/2 pound veal scallops or possibly thin veal cutlets
    • 1 tbsp. all-purpose flour
    • 1 teaspoon each butter & olive or possibly vegetable oil
    • 1 c. sliced mushrooms
    • 1/4 c. each dry white table wine & canned ready to serve chicken broth
    • 1 tbsp. tomato paste
    • 2 tbsp. half & half (blend of lowfat milk & cream)
    • 2 teaspoon each minced fresh parsley & fresh basil or possibly 1/2 teaspoon basil leaves
    • 1/8 teaspoon each salt & pepper

    Directions

    1. On sheet of wax paper or possibly a paper plate dredge veal in flour, coating both sides.
    2. In 10 inch nonstick skillet combine butter and oil; heat till butter is melted. Add in veal and saute/fry over medium-high heat, turning once, till cooked through and lightly browned on both sides, 1-2 min on each side. Transfer to plate and set aside.
    3. In same skillet saute/fry mushrooms over medium-high heat, till mushrooms are lightly browned, 2-3 min. In 1 c. liquid measure combine wine, broth and tomato paste and stir till smooth. Stir into skillet; continuing to stir, cook, till mix thickens and is slightly reduced, 3-4 min. Stir in remaining ingredients; return veal to skillet and cook till heated through, 1-2 min.

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