Veal Scallopini with Mushrooms and Peppers
Created by Sue on April 19, 2013
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #9125
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
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Step 1: Pound veal between plastic wrap into scallopini, if needed.
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Step 2: Season veal with salt and pepper then coat with flour; shake off excess.
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Step 3: Heat butter and oil in a large skillet, then brown the veal on both sides.
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Step 4: Transfer the veal to a plate.
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Step 5: Add the bell pepper and mushrooms to the fry pan and cook, until the bell pepper is tender.
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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.
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Step 7: Return the veal to the pan, spooning the vegetables and prosciutto over it, and cook for about 1 minute more.
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Step 8: Garnish with parsley before serving.
Nutritional Facts
- Serving Size: 1 (262.1 g)
- Calories 309.3
- Total Fat - 18 g
- Saturated Fat - 4.6 g
- Cholesterol - 93 mg
- Sodium - 4342.5 mg
- Total Carbohydrate - 11.2 g
- Dietary Fiber - 3.2 g
- Sugars - 2.8 g
- Protein - 23.2 g
- Calcium - 74.7 mg
- Iron - 1.4 mg
- Vitamin C - 19.9 mg
- Thiamin - 0.1 mg