Scallops of veal Angee recipe
Share this recipe on FacebookBreaded veal cutlets baked in the oven with a shallot, garlic and mushroom sauce. Great as a main dish when served together with roasted potatoes and a green salad.
Preparation time: 20 minutes, Cooking time: 30 minutes, Serves: 4
Ingredients
1 pound veal cutlets, thinly sliced and pounded
Salt, pepper, and flour (for breading)
For the breading
Italian breadcrumbs
Parmesan cheese, gratred
2 eggs, beaten lightly
For the sauce
¼ cup shallots, minced
½ clove garlic (mashed)
½ tsp basil
A pinch of black pepper
½ cup Marsala wine
½ cup beef bouillon
½ pound mushrooms
2 Tbsp butter
3 Tbsp olive oil
Directions
Preheat oven to 350 degrees F.
Season the cutlets with salt and pepper and dredge them in the flour, shaking off excess.
Mix the breadcrumbs with grated Parmesan cheese, to taste. Dredge cutlets through the egg and then roll in the breadcrumb mixture. Put the breaded cutlets in the refrigerator for a few minutes.
Place cutlets on a cookie sheet oiled with ½ Tbsp olive oil. Moisten tops with another ½ Tbsp of olive oil. Cook in the oven for 20 minutes, turning once.
In the meantime, saute the shallots and garlic in a saucepan with 1 Tbsp olive oil, until translucent. Add the basil, pinch of black pepper, the marsala wine and beef bouillon. Bring to a boil and reduce heat to a simmer. Cook until the sauce thickens.
In a separate pan, saute the mushrooms in the butter and 1 Tbsp of olive oil. Add the sauteed mushrooms to the shallot and garlic sauce and stir.
Layer the cooked veal cutlets on a serving dish and pour over the sauce. Bake at 350 degrees F for 5 to 10 more minutes.
Serve with a green salad, roasted potatoes and Italian bread.
Notes and tips
To make your own breadcrumbs for breading the veal, combine breadcrumbs with finely chopped fresh thyme, rosemary and oregano or any combination of your favorite herbs. If you do not have fresh herbs, you can use dried ones.
To make your own beef bouillon, boil for at least 90 minutes beef cuts (meat and bones) together with carrots, celery, onions, garlic and herbs such as rosemary, thyme, bay leaf, salt and black pepper. Strain the resulting broth and use as needed.
