Veal Scaloppine Bolognese

Italian

Source: The Stephens Special Cookbook

Ingredients

Veal (Thinly Sliced) I Use Veal Cutlets1 1/2 lbs.
Parmesan Cheese (Grated)3/4 Cup
Salt---
Pepper---
Butter3 Tablespoons
Mushrooms (Thinly Sliced)1 Cup
Marsala Wine (Dry) I Use a Sweet Marsala1/2 Cup
Bouillon (I Use Beef)1/2 Cup

Instructions

Sprinkle veal with Parmesan cheese and pound thin. (Pounding isn't necessary with veal cutlets). Saute mushrooms in butter and remove from pan. Salt. Add wine and bouillon to the pan drippings. Scrape loose all the brown particles and bring to a boil. Blend 1 Tbsp. flour into gravy and simmer to thicken. Return veal and mushrooms and simmer for 10 to 15 minutes or until veal is tender.

8 ingredients

Recipe #12