Scallops Of Veal Mama Corleone
Source of Recipe
Internet
List of Ingredients
1 pound veal cutlets, thinly sliced and pounded
salt, pepper, and flour (for breading)
2 eggs, beaten
Italian bread crumbs
grated cheese
1/4 cup shallots, minced
1/2 clove garlic (mashed)
1/2 teaspoon basil
pinch pepper
1/2 cup marsala
1/2 cup beef bullion
1 Tablespoon arrowroot
1/2 pound mushrooms
2 Tablespoons butter
3 Tablespoons olive oil
Preheat oven to 350 degrees. Salt and pepper moistened cutlets. Dredge
through flour, shaking off excess. Set aside. Mix bread crumbs with grated
cheese to taste. Dredge cutlets through egg and roll or shake with
breadcrumb mixture. Let breaded cutlets set in the refrigerator for a few
minutes. Place cutlets on a cookie sheet oiled with 1/2 Tablespoon olive
oil and moisten tops with another 1/2 Tablespoon of olive oil. Cook in oven
for 20 minutes - turning once. Saute shallots and garlic until translucent
in 1 tb. olive oil. Add basil, pinch pepper, marsala, and bullion. Bring to
the boil and reduce to a simmer. Dilute arrowroot in 1 Tablespoon cold
water and add.
Allow shallot-garlic sauce to thicken. In separate pan, saute mushrooms in
butter and 1 Tablespoon olive oil. Add sauteed mushrooms to thickened
shallot-garlic sauce. Pour a little sauce in casserole. Layer cutlets and
sauce. Bake at 350 degrees for 5-10 minutes.
Recipe
|
|
member logon
