Veal scaloppine with chianti
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Veal scaloppine with chianti
  Veal    Italian    Alcohol  
Last updated 6/12/2012 1:28:16 AM. Recipe ID 63561. Report a problem with this recipe.
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      Title: Veal scaloppine with chianti
 Categories: Meats, Italian, Alcohol
      Yield: 4 Servings
           -JUDI M. PHELPS (G.PHELPS1)
      2 lb Veal cutlets
           All-purpose flour
      2 tb Olive oil
      2 tb Salt pork; diced
    1/2 c  Sweet butter
    1/4 lb Onions; peeled and diced
    1/3 ts Salt
    1/3 ts Freshly ground pepper
    1/4 c  Chianti
    1/2 lb Fresh mushrooms
      2 md Green peppers
      2 lg Tomatoes; sliced thinly
      1 lg Garlic clove; mashed
      8    Parsley sprigs; leaves only
   Pound the cutlets thin and sprinkle them with flour on both sides,
  shaking off any excess.  Place olive oil, salt pork and butter in a
  skillet; heat. Add onions and saute until medium brown. Add the veal
  and brown slowly for 3 minutes.  Turn over, and cook for 2 minutes
  longer. Add salt, pepper and wine, cover, and simmer for 5 minutes.
  Separate stems and caps of mushrooms.  Chop the stems fine and cut
  the caps into thin slices. Discard cores and seeds from peppers and
  cut them into very thin slices. Add mushrooms, green peppers and
  tomatoes to the veal, cover, and cook for 5 minutes.  Chop garlic and
  parsley together and stir the mixture into the sauce.  Simmer,
  uncovered, for 10 minutes, or until done. Taste for salt. Drink
  Chianti with this.

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Recipe ID 63561 (Apr 03, 2005)

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