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VEAL SCALOPPINE CACCIATORE 1 1/2 lb. veal, sliced thin (12 pieces, 3 x 3 inches each) salt and pepper flour 6 Tbsp. butter or margarine 1 can (1 lb.) Italian plum tomatoes 2 Tbsp. chopped onion 10 medium sized mushrooms, sliced 1 small clove garlic, chopped 3/4 c. dry red wine 1/2 tsp. leaf oregano, crumbled 3 Tbsp. chopped parsley 1/2 tsp. salt Makes 6 servings. Pound veal to less than 1/4-inch thick. Season pieces lightly with salt and pepper. Dip each piece into flour. Shake off excess. Heat 2 tablespoons butter or margarine in skillet over medium heat. Saute veal quickly a few pieces at a time, using about 2 tablespoons butter or margarine for each skilletful. Remove veal to serving platter. Keep warm. Drain tomatoes, reserve juice. Chop tomatoes coarsely; reserve. Add 2 tablespoons butter or margarine to skillet. Saute onion and mushrooms 5 minutes, stirring with wooden spoon to scrape up all brown bits from pan. Add garlic, wine, tomatoes and juice, oregano, 2 tablespoons parsley and 1/2 teaspoon salt. Simmer 10 minutes. Correct seasoning. Pour sauce over veal. Sprinkle with remaining 1 tablespoon parsley. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |