| 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
A Message from our Provider:
“Never give the devil a ride — he will always want to drive.”