VEAL SCALOPPINI with WHITE WINE
Classic 28cm Fry pan
Maria Panazzolo & Olimpia Binetti
4 thin veal slices ---approximately 500 grams
½ cup flour
½ cup oil
Knob of butter
1 cup wine
½ cup cream
¼ cup
Chopped parsley
Pound veal slices with meat mallet and sprinkle with salt and pepper and dredge in flour.
Heat a 28cm fry pan Classic, melt butter and oil and add a clove of garlic. When brown remove it and add the veal one at a time seal each side, cook no more than 5 minutes.
Remove them and place on a hot platter to keep warm. De-glaze the pan with the wine and add cream, parsley. When sauce is nice and thick pour over the veal scaloppini and serve with lemon wedges.
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These DVD features recipes from our "Cooking with BESSEMER" series aired on pay TV, including: pumpkin and fetta gourmet pizza and other BESSEMER favourites.
CD 01 - CD 02 |