An adopted recipe from my mother, its so delicious and simple, just had to share! We love serving this dish with mashed turnip and carrot. For added richness you could add (half & half) cream to the dish at the end too, but we usually prefer to devour this dish as is…..hope you like it!
(Buy the veal Scallopini thin slices – usually 5 slices to a package.
Preheat oven to 350 F.
Coat the veal slices lightly with flour, salt & ground pepper
Brown them slightly in 1-2 tablespoon of olive oil.
Put them in an over proof dish.
Saute the following for about 5 minutes:
1/2 cup brown or portabella mushrooms, thinly sliced
1-2 clove garlic very finely chopped
1-2 tablespoons parsley fresh or dried
1/2 tsp sea salt or seasoning salt
1 tsp dried basil (or 1 tablespoons fresh)
1/2 cup peeled, seeded, diced plum tomato or fresh made tomato sauce (Direnzo’s)
1/2 cup white wine
Asiago cheese, grated – to use for topping over Scallopini on your plate
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Half and half cream (optional) added to dish on top of stove after baking in oven
Cover and bake for about 40 minutes.
The Acolyte Kitchen 