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1 veal scallipini on Mon Sep 21, 2009 9:52 am


For all you good cooks out there am looking for a good italian recipe for italian veal scallipini was a resterant i use to go to had to die for veal scallipini it was with a brown sauce and tomatoe and mushrooms if any one nows of a recipe that is simalier ,post it up guys .THANKS

2 Re: veal scallipini on Mon Sep 21, 2009 10:52 am


Hi trryvill !
I have prepared it when in restaurant, but will have to dig out my recipe~ collection Welcome to the recipe board~ An the forum

3 veal scallipini on Mon Sep 21, 2009 11:06 am


wow thank you so much i didnt expect a response so soon this is great i love to cook and also was a cook for the hospital for years but never could find that good recipe from my younger days have tried many but not the same i hope you got it thanKS

4 Re: veal scallipini on Mon Sep 21, 2009 11:13 am


I have several, hope this one you will try it is very tasty

if you don't like Morel mushrooms(some don't)

6 slices of veal cutlets, about 1 pound
1/2 cup of flour
1/2 of a cup of chopped green onions
2 cloves of garlic chopped
1/2 cup of chopped parsley
3/4 of a cup of small dried morel mushrooms reconstituted
1/2 cup of Marsala wine
1/2 cup of chicken broth
3/4 cup of heavy whipping cream
2 Tbls of butter
2 Tbls of extra virgin olive oil
1/4 tsp of salt
1/4 tsp of fresh ground black pepper

Place the veal between two sheets of wax paper and pound thin with a mallet.
Season the veal scaloppini with salt and pepper.
Dredge veal in flour.
Place 1 Tbls of butter and 1 Tbls of oil in a large skillet and sauté veal 2 minutes on each side.
Remove veal and set aside.
Add the other tablespoon of oil and butter to the skillet and sauté garlic and onions for I minute.
Add mushrooms and sauté another minute.
Add wine and chicken broth and bring to boil and reduce liquid to about half.
# Stir in whipping cream.

To serve, plate the veal scaloppini and top with the creamy morel mushroom sauce.

NOTE: To reconstitute mushrooms soak in warm water for about thirty minutes. Drain liquid and dry the mushrooms thoroughly.

Morel Risotto

1 cup of small dried morel mushrooms reconstituted and cut in quarters
1 medium sized yellow onion chopped
2 cloves of garlic chopped
4 Tbls of butter
6 cups of chicken stock
1/2 cup of Marsala wine
2 and 1/2 cups of arborio rice
1/2 cups of freshly grated parmesan cheese
1/4 tsp salt
1/4 tsp of freshly ground black pepper

Pour broth in a medium size saucepan and heat to a simmer.
In a slightly larger saucepan add the butter and saute the garlic and onions for about 1 minute.
Add rice and mix well coating the rice with the butter.
Stir in the wine until it has evaporated.
Stir in mushrooms.
Add broth 2 cup at a time and stir until broth has been absorbed.
Repeat until all the broth is used.
When rice is tender mix in Parmesan cheese

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