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The first time I prepared this veal, it was meant to be an extra, because I had a lot of company. My family tends to favor beef, so I was shocked when the scaloppini went first, with comments like, “What was this? It was so tasty and moist.” Needless to say, it’s found a permanent place at our Yom Tov meals.
1 pound (454 grams) thinly sliced veal scaloppini
1/2 cup Mishpacha Flour
salt, to taste
pepper, to taste
1/4 cup oil
2 medium shallots, minced
1 and 1/2 cups Manischewitz Chicken Broth
2 tablespoons fresh parsley
2 tablespoons margarine, cut in pieces
juice of 1 lemon (1–2 tablespoons fresh lemon juice or Heaven & Earth Lemon Juice)
1/2 teaspoon salt
1/4 teaspoon pepper
In a medium bowl, combine flour with salt and pepper. Dredge one side of the veal scaloppini in the flour.
Heat oil in a large frying pan over high flame. Fry the veal, floured side down, for a minute and a half. Turn over and fry one additional minute. Remove veal from frying pan and place on a large, warm platter.
Reduce heat under frying pan to medium-high heat so the sauce doesn’t boil out entirely, and add minced shallots. Sauté for three minutes.
Add chicken broth. Increase flame to high and boil for 8 minutes, scraping the bottom occasionally, allowing the sauce to reduce by half.
Then add parsley, margarine, lemon juice, salt, and pepper. Mix well.
Pour liquid over meat. Cover loosely with foil until ready to serve.
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