Veal Scallops In Vermouth

1. 1

   Flatten meat with a wooden mallet or meat cleaver until it is very thin.

2. 2

   Cut into serving pieces.

3. 3

   Sprinkle with salt and pepper and dredge with flour.

4. 4

   Heat butter and salad oil in a skillet.

5. 5

   Add chopped onion.

6. 6

   Add veal scallops and brown lightly on both sides.

7. 7

   Add sweet vermouth.

8. 8

   Cover skillet and simmer about 5 minutes.

9. 9

   Stir in tomato paste, mace and enough boiling water to make a smooth thick sauce.

10. 10

    Heat well and serve with lemon quarters, rice pilaf, garlic string beans or creamed spinach.

* Per serving · 4 servings · Values may vary.

No additional tips available.