Veal Scaloppine

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

Veal prepared for scaloppine that you buy at a supermarket might not be as rosy pink or as evenly cut as it should be or even sliced from the same part of the animal; but because this cut of meat is so quick to cook, supermarket scaloppine proves to be perfectly acceptable during the week and is even a boon on hectic nights.

The sauce in this recipe is robust and enlivens the bland flavor of inexpensive supermarket veal. However, if the veal scaloppine you’ve bought is delicate and