Veal Scallopini
Source of Recipe
net
List of Ingredients
Veal Scallopini
Makes 4 servings
1/2 cup all-purpose flour
2 teaspoons garlic salt
1 pound veal for scallopini
1/4 cup vegetable oil
2 tablespoons margarine or butter
1/4 cup dry white wine (or nonalcoholic) or chicken broth
2 tablespoons lemon juice
1/2 lemon, cut into 4 wedges
1. Mix flour and garlic salt. Coat veal with flour mixture
2. Heat 2 tablespoons of the oil in 10-inch skillet over medium-high heat. Cook half of the veal in oil about 5 minutes, turning once, until brown. Remove veal; keep warm. Repeat with remaining oil and veal. Drain any remaining oil and overly browned particles from skillet
3. Add margarine, wine and lemon juice to skillet. Heat to boiling, scraping any remaining brown parti- cles from skillet. Boil until liquid is reduced by about half and mixture has thickened slightly. Pour over veal. Serve with lemon wedges.
*1 pound veal round steak can be substituted for the veal for scallopini. Cut veal into 8 pieces, flatten between plastic wrap or waxed paper with a metal mallet to 1/4 inch thickness
Lighter Lemon Veal Scallopini
For 14 grams of fat and 255 calories per serving, decrease oil to 2 tablespoons and cook half of the veal
at a time in 1 tablespoon oil in nonstick skillet. Decrease margarine to 1 tablespoon.
Recipe
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