Veal Scaloppine

1. 1

   Pound meat until 1/4 inch thick.

2. 2

   Season with salt and pepper; coat with flour.

3. 3

   Melt 2 tablespoons butter with oil in large skillet; brown cutlets, 3 to 4 minutes on each side; remove meat.

4. 4

   Pour all but 1 tablespoon of fat from skillet.

5. 5

   Add mushrooms, wine and 1/4 cup of the broth to fat in skillet.

6. 6

   Heat to boiling; boil 1 to 2 minutes, scraping bottom of skillet with spoon or spatula to remove brown particles.

7. 7

   Return meat to skillet; heat to boiling.

8. 8

   Cover; reduce heat and simmer about 30 minutes.

9. 9

   Baste meat twice with liquid.

10. 10

    Place meat on warm platter.

11. 11

    Add remaining broth to skillet; heat to boiling.

12. 12

    Boil and stir until liquid is of a syrup consistency.

13. 13

    Stir in 2 tablespoons butter until melted; pour sauce over meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.