Veal Scalopenii

(from cokerlj’s recipe box)

Mother would make this in larger amounts for “company”. It was a very impressive dish in the ’60’s. I have trouble finding the pretty “ripple” noodles she used.

Source: Millie Vasek Bartek, Linda Coker

Categories: Beef, Company Dish, Italian, Pasta

Ingredients

  • 4 veal cutlets (you can use tenderized steak cutlets)
  • salt and pepper as needed
  • flour as needed
  • 1/4 cup olive oil
  • 1 onion diced
  • 8 ounce can tomato sauce (I use more.)
  • 1 can sliced mushrooms (I prefer fresh.)
  • 1 tablespoon capers, chopped
  • 1/4 teaspoon garlic salt, or 1 clove garlic minced
  • 1/4 teaspoon oregano
  • dry sherry to taste
  • ripple style pasta (I've used shells.)

Directions

  1. Salt and pepper cutlets. Dredge in flour and brown in oil. Remove and set aside.

  2. Brown onion in remaining oil. Add tomato sauce, mushrooms with juice or fresh mushrooms, parsley, capers, garlic , oregano and dry sherry.

  3. Add cutlets. Simmer for 30 minutes.

  4. Remove cutlets, arrange on platter with cooked noodles; pour sauce over noodles.

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