Veal scaloppine with zucchini & cream
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Veal scaloppine with zucchini & cream
  Veal    Zucchini    Vegetables    French    Creams  
Last updated 6/12/2012 1:28:17 AM. Recipe ID 63567. Report a problem with this recipe.
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      Title: Veal scaloppine with zucchini & cream
 Categories: French, Veal, Vegetables, From cook4u
      Yield: 4 Servings
 
      4    Scaloppine of veal 1/2lb ea.
           Salt and pepper
      2 tb Butter
    1/4 c  Onion chopped fine
  1 1/4 c  Zucchini,julienne cut
    1/2 c  Dry white wine
    1/2 c  Heavy cream
      1 tb Chopped parsley
           Lemon slice for garnish
 
  1. Place the scaloppine on a flat surface and pound lightly with a
  flat mallet until quite thin. Sprinkle with salt and pepper. 2. Heat
  the butter in a large heavy skillet and add the veal. Cook over
  moderateheat about 3-4 min. on each side. Remove and keep hot. 3. Add
  the onion and zucchini to the skillet and cook, stirring, until the
  onion is wilted. 4. Add the wine to stir and blend. Bring to a boil
  and cook down until the liquid is reduced by about 1/3. 5. Stir in
  the cream and bring back to a boil. Add salt and pepper to taste. 6.
  Return the veal to the skillet and turn to coat with the sauce.
  Reheat briefly. 7. Transfer the veal and sauce to a warmed serving
  platter. Sprinkle with the parsley and garnish with lemon slices.
  This dish named: Escalopes de veau aux courgettes
 




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Recipe ID 63567 (Apr 03, 2005)

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