Veal Scallopini
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
veal cutlets |
|
3 |
tablespoons |
olive oil |
|
1/4 |
cup |
all-purpose flour |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
pepper |
|
4 |
tablespoons |
unsalted butter |
|
1 |
small |
shallot -- minced |
|
1 |
tablespoon |
balsamic vinegar |
| Mix flour, salt, and pepper together. Dredge the veal in the flour mixture knocking off excess. Heat oil in large skillet on medium-high. Cook veal in two batches until cooked through about 2 1/2 minutes. Remove from pan and cover with foil to keep warm. Pour off oil and add butter to skillet. Add shallots. Cook until butter brows about 1 to 2 minutes. Keep an eye on it so it doesn't burn. Stir in vinegar and heat through. Return veal to pan and heat through. Makes 4 servings. |
| Per Serving: 386 Calories; 29g Fat (69.0% calories from fat); 23g Protein; 7g Carbohydrate; trace Dietary Fiber; 124mg Cholesterol; 362mg Sodium. Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat. |