We’ll be cooking one of my favorite meals.
It’s a northern Italian dish: Veal Scallopini.
The Italians say the French copied it from them.
We don’t care who created it.
Veal Scallopini is a simple but expensive dish.
Due to the price of veal, you may substitute chicken breast.
Veal Scallopini (for 4)
1 thinly sliced green bell pepper
1 thinly sliced red bell pepper
8 large mushrooms sliced
4 cloves minced garlic
1 cup flour
Salt and pepper to taste
1 tsp dried parsley flakes
1 lb veal, thinly sliced for scallopini
1 cup beef broth
1 tbs corn starch stirred into 1 cup water
1/2 cup dry sherry
Olive oil as needed
16 oz cooked angel hair or thin spaghetti
1 cup grated Parmesan cheese
Heat water in large kettle for pasta.
In large skillet, lightly saute peppers, mushrooms and garlic in olive oil. Remove from pan and keep warm.
Dredge veal in flour mixed lightly with salt and pepper.
Saute until golden brown on both sides.
Remove from pan and keep warm.
Stir corn starch in water.
Add with beef broth and sherry to pan.
Stir to thicken and loosen brown bits stuck to pan.
This makes a fabulous dark gravy.
Return veal to pan with gravy.
Cover with peppers, garlic and mushrooms.
Cover pan and simmer 15 minutes while you cook pasta.
Drain pasta and serve with scallopini and gravy.
A green salad is a good accompaniment.
You don’t have to wait for your birthday to try this.