Veal Scaloppine With Grapes and Mushrooms |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Tender veal in a mushroom Marsala gravy.With grapes to show that the wine is in this dish and the grapes giving a nice freshness. The mushrooms and grapes make the veal go a bit farther keeping the cost down withor losing any flavor! Ingredients:
1 1/2 lbs veal cutlets (cut 1/4-inch thick about 10 pieces) |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup flour |
1 teaspoon garlic powder |
1 teaspoon italian seasoning |
2 tablespoons unsalted butter |
4 tablespoons olive oil |
1 lb button mushroom, wiped clean and quartered |
1 large onion, sliced |
2 garlic cloves, sliced |
2 cups beef stock |
1/2 cup marsala wine or 1/2 cup sherry wine |
1 cup red seedless grapes, cut in 1/2 |
Directions:
1. Season veal with salt and pepper.
2. Mix flour, garlic powder and Italian seasoning in a bowl; dust veal with the mixture; reserve the left over flour mixture.
3. In a large hot frying pan heat 1/2 the butter and 1/2 the oil cook the veal 4 to 5 minutes until golden brown, turning once.
4. Remove from pan and keep warm.
5. Add remaining butter and oil to skillet and cook mushrooms for 5 minutes stirring all the time; add onions and cook for 3 more minutes; add garlic cook 1 more minute; till golden brown; add Marsala wine simmer 1 minute.
6. Sprinkle the rest of the flour mixture over the mushrooms and onions stir in well.
7. Add beef stock, bring to boil and simmer 2 to 3 minutes.
8. Return meat and any accumulated juices to the pan.
9. Reheat 1 to 2 minutes.
10. Toss in the grapes just to coat.
11. Serve veal topped with sauce and mushrooms and grapes.
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