Veal Scallopini (Scaloppine di Vitello)
Yields6 ServingsPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
3 Eggs, slightly beaten
Salt and pepper
1.50 lbs Veal cutlets
1 cup Unseasoned bread crumbs
Extra virgin olive oil
1 lb Fresh mushrooms, sliced
2 Cloves, garlic minced
2 tbsp Chopped fresh sage leaves
2 tsp Chopped fresh rosemary leaves
1 tsp Chopped fresh thyme
1.50 cups Tomato Magic
¾ cup Chicken broth
½ cup Dried porcini, soaked in 1 cup water
2 tbsp Capers
1.50 tbsp Butter
Season eggs with salt and pepper. Dip veal in egg mixture, then roll in bread crumbs.
In large skillet, brown veal in olive oil; transfer to large casserole dish.
Add mushrooms, garlic, and herbs to skillet; cook until garlic is tender (add additional olive oil if necessary).
Add Tomato Magic, chicken broth, drained Porcini, reserved liquid (be careful not to get any grit in liquid), capers, and butter.
Cook, stirring, until blended. Pour over veal; bake at 350 for 45 minutes, or until tender.