Veal Scaloppine in Wine Sauce Recipe

Name: Veal Scaloppine in Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp (5 ml). dry mustard; 1/2 tsp (2 ml). nutmeg; 1/2 tsp (2 ml). paprika; 1/2 tsp (2 ml). salt (or less if desired); 1 lemon, juice only; 2 garlic clove, minced; 1 tsp (5 ml). sugar; 1 pkg. veal cutlets; flour for dredging; 2 tbsp (30 ml). crisco oil; 1 8 oz (224 grm). pkg. sliced mushrooms, fresh; 1 can wine (filled soup can); 1 can Campbell's beef consomme soup; 1 can water (filled soup can); 3/4 of a Spanish onion, diced; 1 green pepper, diced; optional amount of mini red potatoes, unpeeled; 1 tbsp (15 ml). tarragon or mint (fresh or dry); 1 tbsp (15 ml) to 3 tbsp (45 ml). olive oil (depending on quantity of potatoes)

Servings: persons

1 tsp (5 ml). dry mustard
1/2 tsp (2 ml). nutmeg
1/2 tsp (2 ml). paprika
1/2 tsp (2 ml). salt (or less if desired)
1 lemon, juice only
2 garlic clove, minced
1 tsp (5 ml). sugar
1 pkg. veal cutlets
flour for dredging
2 tbsp (30 ml). crisco oil
1 8 oz (224 grm). pkg. sliced mushrooms, fresh
1 can wine (filled soup can)
1 can Campbell's beef consomme soup
1 can water (filled soup can)
3/4 of a Spanish onion, diced
1 green pepper, diced
optional amount of mini red potatoes, unpeeled
1 tbsp (15 ml). tarragon or mint (fresh or dry)
1 tbsp (15 ml) to 3 tbsp (45 ml). olive oil (depending on quantity of potatoes)

1
First step is key for the flavour: Combine all the marinade ingredients into a large dish for marinading veal.
2
Add veal to marinade and cover over night.
3
Heat oil in a deep stovetop pan.
4
Remove veal from marinade, dredge into flour coating well, and add to hot oil in pan.
5
Lightly brown both sides of veal and remove from pan.
6
Add onion, mushrooms, and green pepper; stir well.
7
Pour marinade back into pan making sure to scrape bottom of pan.
8
Add 1 full can of Campbell's beef consumme soup, then pour wine into the can filling to the top, add to sauce.
9
Add 1 full can of water and stir well.
10
Put veal into sauce allowing to cook 5-10 minutes on medium to low heat.
11
If you require a thicker consistency just add flour to the sauce.
12
Put potatoes into a heavy ovenproof dish.
13
Coat potatoes with 1 tbsp (15 ml) 3 tbsp (45 ml).
14
olive oil all over.
15
Bake 30 minutes at 350 degrees (175 C.).
16
Add mint or tarragon(fresh or dry, minced) to the potatoes as soon you remove them from oven.
17
Coat potatoes with either spice.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tsp (5 ml). dry mustard, 1/2 tsp (2 ml). nutmeg, 1/2 tsp (2 ml). paprika, 1/2 tsp (2 ml). salt (or less if desired), and more.

Yes, Veal Scaloppine in Wine Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Scaloppine in Wine Sauce

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