Veal Scallops À La Magyaróvár

Borjúszeletek Magyaróvári Módra

Preparation info

  • 6

    servings
    • Difficulty

      Medium

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 6 veal scallops, about pound each
  • 1 pound fresh mushrooms

Method

  1. Have veal scallops cut on the bias from the thick part of the leg; they should be about inch thick. Pound the scallops to an even ¼-inch thickness. Cut