Cooking wtih Bessemer - Veal Scaloppini with White Wine





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Published on Dec 15, 2009

In this episode of Cooking with Bessemer, we show you how to cook delicious Veal Scaloppini with White Wine

Classic 28cm Fry pan
Maria Panazzolo & Olimpia Binetti

4 thin veal slices ---approximately 500 grams
½ cup flour
½ cup oil
Knob of butter
1 cup wine
½ cup cream
¼ cup
Chopped parsley

Pound veal slices with meat mallet and sprinkle with salt and pepper and dredge in flour.

Heat a 28cm fry pan Classic, melt butter and oil and add a clove of garlic. When brown remove it and add the veal one at a time seal each side, cook no more than 5 minutes.

Remove them and place on a hot platter to keep warm. De-glaze the pan with the wine and add cream, parsley. When sauce is nice and thick pour over the veal scaloppini and serve with lemon wedges.


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