PICCATA DI VITELLO ALLA LOMBARDA – Veal Scaloppine Lombardy Style
Ingredients
1 pound Veal Scallops (cut ¼ to ½ inch thick)
¼ cup white flour
½ tsp salt
freshly ground black pepper
2 tbsp extra-virgin olive oil
1 tbsp butter
1 green pepper, sliced
1 red pepper, sliced
1 garlic clove, chopped
8 mushrooms, sliced
2 tomatoes, peeled and chopped
½ cup white dry wine
2 tbsp flat-type Italian parsley, chopped
½ cup green or black olives, chopped **OPTIONAL**
1 onion, thinly sliced
Lightly sprinkle salt and black pepper on the veal scallops. Dip in the flour and shake off any excess.
Heat the extra-virgin oil and butter in a large frying pan and cook theveal very quickly, for 1 minute on each side. Transfer the veal to a heated platter and cover with foil tent and keep warm in oven at 200º F.
Slice the peppers, mushrooms and onion. Chop the garlic.
Add the peppers, garlic, onions and mushrooms to the pan and cook over moderate heat for 5 minutes.
Place the tomatoes in boiling water for about 1 minute. Remove and peel the skin and chop the tomatoes. Add the tomatoes and wine and simmer for 5 minutes more.
Chop the parsley. Stir in the parsley and pour the sauce over the veal.
Serve, sprinkled with the optional olives on top.
Serves 4
Preparation and Cooking Time: 20 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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