Name: Veal Scaloppine with Zucchini and Cream
Ingredients: 4 Scaloppine of veal 1/2lb ea.; Salt and pepper; 2 tb Butter; 1/4 c Onion chopped fine; 1 1/4 c Zucchini,julienne cut; 1/2 c Dry white wine; 1/2 c Heavy cream; 1 tb Chopped parsley; Lemon slice for garnish

God wants to be loved and obeyed at all times, not just when the consequences seem great to us. You must discipline your children every time they are disobedient. As God’s agent, you do not have the right to excuse or ignore disobedience. God requires you to bring up your children in the fear of the Lord. You may not make obedience a trivial or occasional issue. When a child deliberately disobeys, you have no choice but to exercise discipline out of love for God and love for your child.

John Younts

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	French	French, Veal, Vegetables, From cook4u	4	Servings

INGREDIENTS

4		Scaloppine of veal 1/2lb ea.
		Salt and pepper
2	tb	Butter
1/4	c	Onion chopped fine
1 1/4	c	Zucchini,julienne cut
1/2	c	Dry white wine
1/2	c	Heavy cream
1	tb	Chopped parsley
		Lemon slice for garnish

INSTRUCTIONS

1. Place the scaloppine on a flat surface and pound lightly with a flat
mallet until quite thin. Sprinkle with salt and pepper. 2. Heat the butter
in a large heavy skillet and add the veal. Cook over moderateheat about 3-4
min. on each side. Remove and keep hot. 3. Add the onion and zucchini to
the skillet and cook, stirring, until the onion is wilted. 4. Add the wine
to stir and blend. Bring to a boil and cook down until the liquid is
reduced by about 1/3. 5. Stir in the cream and bring back to a boil. Add
salt and pepper to taste. 6. Return the veal to the skillet and turn to
coat with the sauce. Reheat briefly. 7. Transfer the veal and sauce to a
warmed serving platter. Sprinkle with the parsley and garnish with lemon
slices. This dish named: Escalopes de veau aux courgettes
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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