Veal scaloppine with chianti Recipe

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Veal scaloppine with chianti

Artist:	_	Yield:	4
Categories:	Alcoholic, Beef, Italian, Meats, Veal, Western European, Wines	Rating:	0
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Ingredients:

		-JUDI M. PHELPS (G.PHELPS1)
2	lbs	Veal cutlets
		All-purpose flour
2	tbsp	Olive oil
2	tbsp	Salt pork, diced
1/2	cup	Sweet butter
1/4	lbs	Onions, peeled and diced
1/3	tsp	Salt
1/3	tsp	Freshly ground pepper
1/4	cup	Chianti
1/2	lbs	Fresh mushrooms
2	med	Green peppers
2	large	Tomatoes, sliced thinly
1	large	Garlic clove, mashed
8		Parsley sprigs, leaves only

Procedures:

1	Pound the cutlets thin and sprinkle them with flour on both sides, shaking off any excess.
2	Place olive oil, salt pork and butter in a skillet; heat.
3	Add onions and saute until medium brown.
4	Add the veal and brown slowly for 3 minutes.
5	Turn over, and cook for 2 minutes longer.
6	Add salt, pepper and wine, cover, and simmer for 5 minutes.
7	Separate stems and caps of mushrooms.
8	Chop the stems fine and cut the caps into thin slices.
9	Discard cores and seeds from peppers and cut them into very thin slices.
10	Add mushrooms, green peppers and tomatoes to the veal, cover, and cook for 5 minutes.
11	Chop garlic and parsley together and stir the mixture into the sauce.
12	Simmer, uncovered, for 10 minutes, or until done.
13	Taste for salt.
14	Drink chianti with this.