Recipe - Veal Scaloppine

2 pound Boneless veal round cutlets
Salt and pepper
Flour; for dredging
Oil
One half cup Wine
One half cup Broth

Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off
excess. Heat 1 tablespoon oil in heavy large skillet over high heat.
Working in batches, add veal and saut‚ until cooked through, about 2
minutes per side. Transfer veal to platter; tent with foil to keep warm.
Repeat with remaining veal, adding more oil to skillet as necessary.

Deglaze pan with One half cup wine and One half cup broth and reduce to One half cup.

Pour sauce over veal.

Converted by MC_Buster.

Per serving: 85 Calories (kcal); 0g Total Fat; (0% calories from fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 77mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9401

Converted by MM_Buster v2.0n.