Veal Scaloppine With Chianti

Recipe Ingredients

2 lbs	908g / 32oz	Veal cutlets
		All-purpose flour
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Salt pork - diced
1/2 cup	99g / 3.5oz	Sweet butter
1/4 lb	113g / 4oz	Onions - peeled and diced
1/3 teaspoon	1.7ml	Salt
1/3 teaspoon	1.7ml	Freshly ground pepper
1/4 cup	59ml	Chianti
1/2 lb	227g / 8oz	Fresh mushrooms
2 lbs	908g / 32oz	Green peppers (medium)
2 lbs	908g / 32oz	Tomatoes - sliced thinly (large)
1 lb	454g / 16oz	Garlic clove - mashed (large)
8		Parsley sprigs - leaves only

Recipe Instructions

Pound the cutlets thin and sprinkle them with flour on both sides, shaking off any excess. Place olive oil, salt pork and butter in a skillet; heat. Add onions and sauteeuntil medium brown. Add the veal and brown slowly for 3 minutes. Turn over, and cook for 2 minutes longer. Add salt, pepper and wine, cover, and simmer for 5 minutes.

Separate stems and caps of mushrooms. Chop the stems fine and cut the caps into thin slices. Discard cores and seeds from peppers and cut them into very thin slices. Add mushrooms, green peppers and tomatoes to the veal, cover, and cook for 5 minutes. Chop garlic and parsley together and stir the mixture into the sauce.

Simmer, uncovered, for 10 minutes, or until done. Taste for salt. Drink Chianti with this.

Source:
Leone's Italian Cookbook.

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