Veal Scaloppine With Tomato Cream Sauce Recipe

Ingredients

1/2 lb. veal scallops or thin veal cutlets

1 tbsp. all-purpose flour

1 tsp. each margarine & olive or vegetable oil

1 c. sliced mushrooms

1/4 c. each dry white table wine & canned ready to serve chicken broth

1 tbsp. tomato paste

2 tbsp. half & half (blend of milk & cream)

2 tsp. each chopped fresh parsley & fresh basil or 1/2 tsp. basil

leaves

1/8 tsp. each salt & pepper

Method

On sheet of wax paper or a paper plate dredge veal in flour, coating both sides.

In 10 inch nonstick skillet combine margarine and oil; heat until margarine is melted.

Add veal and saute over medium-high heat, turning once, until cooked through and lightly browned on both sides, 1-2 minutes on each side.

Transfer to plate and set aside.

In same skillet saute mushrooms over medium-high heat, until mushrooms are lightly browned, 2-3 minutes.

In 1 cup liquid measure combine wine, broth and tomato paste and stir until smooth.

Stir into skillet; continuing to stir, cook, until mixture thickens and is slightly reduced, 3-4 minutes.

Stir in remaining ingredients; return veal to skillet and cook until heated through, 1-2 minutes.

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