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Veal Scaloppine Sauterne Recipe

by CookEatShare Cookbook

Ingredients

2 lbs. veal cutlets, sliced wafer-thin Seasoned flour 2 tbsp. extra virgin olive oil or possibly salad oil 1 c. beef or possibly chicken broth 1/2 pound mushrooms, thinly sliced

1 bay leaf Parsley 1/2 c. N.Y. State Sauterne Wine Grated Parmesan cheese

Directions

1. Coat cutlets very lightly with seasoned flour. Cook in extra virgin olive oil over low heat, till lightly browned. Add in broth slowly. Add in mushrooms and bring to a boil.
2. Lower heat, cover and simmer 20 min, turning veal once. Add in parsley, bay leaf and wine, bring to a boil; remove from heat and serve at once with grated Parmesan cheese.

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