Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Simple Veal Francese
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- #31513
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/2 pound veal scallops from leg
salt, to taste
freshly-ground black pepper, to taste
1 egg, well beaten
flour, for dredging
6 tablespoons butter
1 cup dry white wine
directions
Place veal pieces between 2 sheets of waxed paper and pound with a mallet until they're thin. Season with salt and pepper. Place the beaten egg in a wide, shallow bowl. Place the flour on a wide plate.
Dip the pounded veal in the egg. Remove, letting the excess egg drip off. Place each scallop in the flour, and coat lightly. Remove the scallops from the flour, and hold them in a single layer.
Add 4 tablespoons of the butter to a saute pan large enough to hold the 6 scallops in a single layer. Melt the butter over medium-high heat.
When it foams, add the veal. Saute, turning once, until the scallops are golden on the outside. Remove the scallops and hold in a single layer. Spill the butter out of the saute pan, and return the pan to high heat. Add the white wine and reduce it to 1/2 cup.
Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved veal to the pan, turning them until they are coated with the sauce. Divide scallops among serving plates, pour remaining sauce over them, serve immediately.
added by
7Hawks
nutrition data
541 calories, 44 grams fat, 1 grams carbohydrates, 17 grams protein per serving. This recipe is low in carbs.
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reviews & comments
October 17, 2014
This turned out very similar to some veal I had in a restaurant once. Use a good wine in it as the flavor in the sauce will be pronounced.