Ingredients
- 1 pound veal scallops, 1/3 to 1/2 inch thick
- 1/3 cup all-purpose flour
- Salt and freshly ground pepper, to taste
- 2 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1 red bell pepper, seeded and thinly sliced
- 1/2 pound white button mushrooms, brushed clean and sliced
- 1/2 cup white wine
- 2 ounces thinly sliced prosciutto, cut into narrow strips
- 1 tablespoon chopped fresh flat-leaf parsley
How to Make
-
Step 1: Pound veal between plastic wrap into scallopini, if needed.
-
Step 2: Season veal with salt and pepper then coat with flour; shake off excess.
-
Step 3: Heat butter and oil in a large skillet, then brown the veal on both sides.
-
Step 4: Transfer the veal to a plate.
-
Step 5: Add the bell pepper and mushrooms to the fry pan and cook, until the bell pepper is tender.
-
Step 6: Add the wine and cook, stirring, until the liquid evaporates, about 2 minutes. Stir in the prosciutto and season with salt and pepper.
-
Step 7: Return the veal to the pan, spooning the vegetables and prosciutto over it, and cook for about 1 minute more.
-
Step 8: Garnish with parsley before serving.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.