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If you prefer not to eat veal, you can use extra-lean beef or chicken cutlets instead.
Marsala wine has a unique flavor and is worth the effort to pick up instead of using red cooking wine.
Freshly ground nutmeg has a more robust flavor than the dried stuff in a jar. You can grate nutmeg yourself using a cheese grater on the finest setting.
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| Veal Scallopini |
Ingredients
(4 servings - 48 g protein and 7 g carb per serving)
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| 4 |
veal cutlets |
| 1 clove |
garlic |
| 2 tbsp |
olive oil |
| 1 tbsp |
flour |
| 1 tsp |
black pepper |
| 1/4 tsp |
nutmeg |
| 1 whole |
onion |
| 1/2 cup |
marsala wine |
| 1/2 pound |
fresh mushrooms |
| 1/2 tsp |
paprika |
| 2 tbsp |
chopped fresh parsley |
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- Peel the garlic and cut into quarters.
- Peel and slice the onion into thin slices.
- Wash, pat dry, and slice the mushrooms.
- In skillet, saute garlic in olive oil over low flame for 5 minutes.
- Discard the garlic.
- Brown the cutlets in the seasoned oil.
- In small bowl, blend flour, pepper, and nutmeg.
- Sprinkle over browned meat.
- Add onion and wine.
- Cover skillet and simmer about 20 minutes, turning the meat every 5 minutes.
- Add more wine, if necessary.
- Add mushrooms.
- Cover and simmer 8-10 minutes longer.
- Remove cutlets to serving plates.
- Pour sauce over cutlets.
- Garnish with paprika and parsley.
- Serve while hot.
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