Veal Scaloppine with Mushrooms & Carrots
Ingredients
1 kg veal (thinly sliced)
1 tsp red chilli powder (optional)
1/2 tsp turmeric powder (optional)
Salt & Pepper
2 tbsp flour
1 tsp herbes de Provence
2 tbsp olive oil + 10 g butter
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2 onions (chopped)
2 carrots (cut in coins)
200 g button mushrooms (thinly sliced)
2 garlic cloves (chopped)
1 cup Marsala wine
A stock cube
Few branches of Thym
1 tbsp thick cream
Olive oil for frying
Method
Dilute stock cubes with 2 cups ofwater & keep aside .
Dry veal slices with kitchen paper & marinate in chilli powder, salt & pepper.
Mix flour with herbes de Provence.
After an hour, dredge the marinated veal in seasoned flour flour.
Heat oil+ butter in a thick bottomed vessel & fry them to golden brown.
Drain on a paper & keep aside.
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Dilute stock cube in a cupof water.
Add some more oil in the same pan & fry chopped onions golden brown.
Then add sliced mushrooms, carrots & garlic along with few branches of thym.
Stir for a while & then add white wine.
When evaporated, add the fried veal pieces along with the prepared stock.
Cover & cook, stirring from time to time.
When the veal is cooked, add freshly ground black pepper & thyme.
Remove from fire & discard the branches of thyme.
Add thick cream& stir well.
Serve with rice /pasta / bread.
Veal Scaloppine is an Italian dish.