| 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
A Message from our Provider:
“Jesus holds the secret of answered prayer”