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Ingredients
1/2 pound veal scallops or thin veal cutlets
1 tbsp all-purpose flour
1 tsp each margarine and olive or
vegetable oil
1 cup sliced mushrooms
1/4 cup each dry white table wine and
canned ready-to-serve chicken broth
1 tbsp tomato paste
2 tbsp half-and-half (blend of milk and
cream)
2 tsp each chopped fresh parsley and
fresh basil or 1/2 tsp bail leaves
1/8 tsp each salt and pepper.
Method
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On sheet of wax paper or a paper plate
dredge veal in flour, coating both sides.
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In 10-inch nonstick skillet combine
margarine and oil and heat until margarine is melted; add veal and
saute over medium-high heat, turning once, until cooked through and
lightly browned on both side, 1 to 2 minutes on each side.
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Transfer to plate an set aside.
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In same skillet saute mushrooms over
medium-high heat, until mushrooms are lightly browned, 2 to 3 minutes.
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In 1 cup liquid measure combine wine,
broth, and tomato paste and stir until smooth.
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Stir into skillet; continuing to stir,
cook, until mixture thickens and is slightly reduced, 3 to 4 minutes.
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Stir in remaining ingredients; return
veal to skillet and cook until heated through, 1 to 2 minutes.
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MAKES 2 SERVINGS.
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