Serves: 4
1. Mix flour and garlic salt. Coat veal with flour mixture.
2. Heat 2 tablespoons of the oil in 10-inch skillet over medium-high heat. Cook half of the veal in oil about 5 minutes, turning once, until brown. Remove veal keep warm. Repeat with remaining oil and veal. Drain any remaining oil and overly browned particles from skillet.
3. Add butter, wine and lemon juice to skillet. Heat to boiling, scraping any remaining brown particles from skillet. Boil until liquid is reduced by about half and mixture has thickened slightly. Pour over veal. Serve with lemon wedges.
*1 pound veal round steak can be substituted for the veal for scallopini. Cut veal into 8 pieces. Place each piece between sheets of plastic wrap or waxed paper. Lightly pound with flat side of meat mallet until 1/4 inch thick.
NUTRITION FACTS: 1 Serving Calories 300 (Calories from Fat 170) Fat 19g (Saturated 7g) Cholesterol 90mg Sodium 460mg Carbohydrate 13g (Dietary Fiber 0g) Protein 19g % DAILY VALUE: Vitamin A 4% Vitamin C 2% Calcium 2% Iron 8% DIET EXCHANGES: 1 Starch 2 Medium-Fat Meat 2 Fat
Lighter Veal Scallopini: For 14 grams of fat and 255 calories per serving, decrease oil to 2 tablespoons and cook half of the veal at a time in 1 tablespoon oil in nonstick skillet. Decrease butter to 1 tablespoon.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Veal Scallopini recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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