I ordered this three nights in a row when I was in Switzerland.
|1.5 lb||veal scallopini|
|1 tsp||kosher salt|
|0.5 lb||mushrooms, any kind|
|5 tbsp||fresh lemon juice|
|0.5 cup||chicken, beef or vegetable stock|
|0.33 cup||white wine|
Cut veal into 2" pieces.
Dredge veal in flour and salt mixture.
Saute veal in butter.
Remove meat and saute mushrooms.
Add lemon juice, chicken broth, and wine.
Add veal, cover and simmer over medium heat for 15-20 minutes.
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