Italian recipes
Scallops of veal Angee
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50 min
Serves 4
Italian
Ingredients
- 1 lb veal cutlets (thinly sliced and pounded) 455 g veal cutlets (thinly sliced and pounded)
- Salt, pepper, and flour (for breading) Salt, pepper, and flour (for breading)
- For the breading For the breading
- Italian breadcrumbs Italian breadcrumbs
- Parmesan cheese, gratred Parmesan cheese, gratred
- 2 eggs, beaten lightly 2 eggs, beaten lightly
- For the sauce For the sauce
- 1/4 cup shallots (minced) 60 ml shallots (minced)
- 1/2 clove garlic (mashed) 0.5 clove garlic (mashed)
- 1/2 tsp basil 2.5 ml basil
- A pinch of black pepper A pinch of black pepper
- 1/2 cup Marsala wine 120 ml Marsala wine
- 1/2 cup beef bouillon 120 ml beef bouillon
- 1/2 lb mushrooms 225 g mushrooms
- 2 tbsp butter 30 ml butter
- 3 tbsp olive oil 44 ml olive oil
Method
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.
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.
Cook's notes
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.
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.
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