RCI-MT.001.0301.001
Veal Scallopini
Contributed by [http://Groups.Yahoo.Com/Group/World_Recipes/ World Recipes Y-Group]
Prep15 min
Cook8 min
Total23 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Pat the veal cubes dry with paper towels to remove excess moisture, which helps achieve better browning.
2
Combine the flour, 1 teaspoon salt, and ¼ teaspoon pepper in a shallow bowl, then dredge the veal cubes in the mixture, shaking off excess flour.
3
Heat the oil in a large heavy-bottomed skillet over medium-high heat until shimmering.
2 minutes
4
Working in batches to avoid crowding, brown the veal cubes on all sides until golden, approximately 3-4 minutes per batch.
12 minutes
5
Transfer the browned veal to a plate and set aside.
1 minutes
6
Add the sliced onions to the same skillet and cook over medium heat, stirring occasionally, until softened and beginning to brown, about 5 minutes.
5 minutes
7
Stir in the minced garlic and cook for 1 minute until fragrant.
1 minutes
8
Add the drained canned mushrooms, 1½ teaspoons salt, sugar, and oregano, stirring to combine.
9
Pour in the canned tomatoes with their liquid, breaking them up slightly with a spoon.
1 minutes
10
Return the veal and any accumulated juices to the skillet, stirring gently to combine all ingredients.
1 minutes
11
Reduce heat to medium-low, cover the skillet, and simmer gently for 15-20 minutes until the veal is tender, stirring occasionally.
18 minutes
12
Taste and adjust seasoning as needed, then serve hot over pasta, rice, or with crusty bread.