Veal Scallopini

Recipe Ingredients

12 1/2 lbs	5675g / 200oz	Veal cutlets
1 1/2 lbs	681g / 24oz	Flour
1 oz	28g	Salt
1		Vegetable oil
1 lb	454g / 16oz	Onions - chopped
16 oz	454g	Canned mushroom stems and pieces - drained
1/2 oz	14g	Instant garlic powder
1 tablespoon	15ml	Tabasco brand Pepper Sauce
1		Chicken stock
1		Cooking sherry
3 oz	85g	Cooked spaghetti - (to 4) - per serving

Recipe Instructions

Cut veal in 1 ounce scallopines (size of a silver dollar). Pound to paper thinness. Dredge in flour seasoned with salt. Saute in vegetable oil until golden brown. Remove from pan and set aside.

Add onions, mushrooms, garlic powder, and Tabasco brand Pepper Sauce to pan. Saute until onions are soft. Add the sauteed veal and chicken stock; simmer for 10 minutes.

Add cooking sherry immediately before serving. Correct the seasonings.

To serve, arrange spaghetti on dinner plate. Place scallopines over spaghetti. Spoon sauce over the meat.

This recipe yields 50 (4-oz) servings.

Source:
Tabasco's Foodservice recipe archive at - http://foodservice.tabasco.com/

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