VEAL SCALOPPINE CACCIATORE|
1 1/2 lb. veal, sliced thin
(12 pieces, 3 x 3 inches
salt and pepper
6 Tbsp. butter or margarine
1 can (1 lb.) Italian plum
2 Tbsp. chopped onion
10 medium sized mushrooms,
1 small clove garlic, chopped
3/4 c. dry red wine
1/2 tsp. leaf oregano,
3 Tbsp. chopped parsley
1/2 tsp. salt
Makes 6 servings. Pound veal to less than 1/4-inch
thick. Season pieces lightly with salt and pepper. Dip each
piece into flour. Shake off excess. Heat 2 tablespoons butter
or margarine in skillet over medium heat. Saute veal quickly a
few pieces at a time, using about 2 tablespoons butter or
margarine for each skilletful. Remove veal to serving platter.
Keep warm. Drain tomatoes, reserve juice. Chop tomatoes
coarsely; reserve. Add 2 tablespoons butter or margarine to
skillet. Saute onion and mushrooms 5 minutes, stirring with
wooden spoon to scrape up all brown bits from pan. Add garlic,
wine, tomatoes and juice, oregano, 2 tablespoons parsley and
1/2 teaspoon salt. Simmer 10 minutes. Correct seasoning.
Pour sauce over veal. Sprinkle with remaining 1 tablespoon
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