| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Veal | 6 | Servings | ||
INGREDIENTS
| 2 | lb | Veal scallops; pounded thin |
| 1/2 | c | Butter |
| 1/2 | c | Dry white wine |
| 1/2 | c | Lemon juice |
| 1 | Garlic clove | |
| Salt & pepper | ||
| 1/2 | lb | Mushrooms; fresh; sliced |
| 3 | tb | Capers |
| 1/2 | c | Green onions; sliced |
INSTRUCTIONS
Dredge veal slices in flour. Saute veal in butter, add wine, lemon juice, garlic, salt & pepper. Simmer one minute. Remove meat slices and place in casserole; top with sauce, uncooked mushroom slices, capers and green onions. You can bake at 350~ for 30 minutes or cover and refrigerate and cook later. Bring to room temperature before baking. Garnish with fresh parsley. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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