I don't fix veal often but I do like a good scallopini now and then. Organic, grain fed veal is available in most supermarkets these days. Some would say this is not true veal, but I beg to differ. It is pinker and has a slightly different flavor which I think just enhances the taste. If you just cannot stand the thought of veal, subsitute chicken cutlets in this recipe. Veal Scallopini is quick and easy. Marsala wine is often used but in this version I substituted citrus flavors with white wine.
Citrus Almond Veal Scallopini
2 tablespoons flour
2 tablespoons finely chopped blanched almonds
1/2 teaspoon seasoning salt
1/2 teaspoon black pepper
1 egg
3/4 pound veal cutlets
2 tablespoons grapeseed oil or olive oil
1 cup chicken broth
2 tablespoons orange juice
4 ounces sliced baby portobello mushrooms
Hot cooked angel hair pasta
In a shallow bowl, combine flour, almonds,salt, and pepper. In another small bowl, slightly beat the egg. Dip veal into egg and then dredge through flour mixture. Heat oil in a large skillet. Brown veal on both sides. Add chicken broth and orange juice. Bring to a boil, add mushrooms and simmer 5-10 minutes or until mushrooms are tender. Serve over hot angel hair pasta.
Yield: 2 servings
Citrus Almond Veal Scallopini
2 tablespoons flour
2 tablespoons finely chopped blanched almonds
1/2 teaspoon seasoning salt
1/2 teaspoon black pepper
1 egg
3/4 pound veal cutlets
2 tablespoons grapeseed oil or olive oil
1 cup chicken broth
2 tablespoons orange juice
4 ounces sliced baby portobello mushrooms
Hot cooked angel hair pasta
In a shallow bowl, combine flour, almonds,salt, and pepper. In another small bowl, slightly beat the egg. Dip veal into egg and then dredge through flour mixture. Heat oil in a large skillet. Brown veal on both sides. Add chicken broth and orange juice. Bring to a boil, add mushrooms and simmer 5-10 minutes or until mushrooms are tender. Serve over hot angel hair pasta.
Yield: 2 servings




