From: (Micaela Pantke)

Date: Thu, 26 Aug 93 10:52:13 +0200


From: (Mary Jane Kelly)



Mushroom Wine Sauce:
3 tblsp      butter
1 tblsp      chopped parsley
1 clove      garlic, minced
1            large shallot, finely chopped
3/4 - 1 cup  thinly sliced mushrooms
1 1/2 tblsp  flour
1/4 cup      sherry
1 cup        stock (chicken or beef)
1/8 tsp      nutmeg

Melt 2 tblsp butter in saucepan.  Add parsley, garlic, and shallots. 
Sautee 3 minutes. 

Stir in flour.  Gradually add stock stirring constantly.  Add nutmeg. 

In separate pan, melt 1 tblsp butter.  Add mushrooms and sautee 3-5
minutes.  Add mushrooms to sauce.  Deglaze pan with the sherry.  Add
sherry to sauce.  Simmer sauce on low heat stirring occassionally while
preparing veal. 

Schnitzel Royale:
4 fillets  of veal (totalling about 1/2 lb)
1/4 cup    heavy cream (or more if needed)
1          large tomato seeded and diced
1 cup      shredded smoked gouda
1          egg
fine bread crumbs
butter and oil for frying

Pound veal til thin and tender.  Combine cream and egg.  Dip veal in egg
mixture to coat and then into bread crumbs.  Set aside. 

Heat ~2 tblsp butter and ~2 tblsp oil in a large frying pan.  Fry veal
until golden brown and crispy.  Arrange veal in a shallow baking pan. 
Top each cutlet with some diced tomato and then with shredded cheese. 
Bake at 340 degrees until cheese is melted and meat is thoroughly

To serve, place several tablespoonfuls of Mushroom Sauce on plate.  Top
with veal.  If sauce is too thin at time of serving, stir in a
teaspoonful or so of flour and increase heat, stirring constantly until
sauce thickens. 

I served this with potato pancakes and zucchini.  This served two VERY
hungry people. 

From: (Huifen Chan) 


Flatten scallopini with back of cleaver.  Brown veal scallopini in a
mixture of olive oil and butter.  Drain them on paper towel. 

Roll them in slices of Motzerella cheese and ham.  Brown slightly again
and remove from pan.  Add a little ( just a little, less than half a
teaspoon for 5-6 pieces of veal) flour to the oil mixture, and stir. 

Add a drops of lemon juice to the mixture, Add abt half of a small
packet of half and half.  Add a little salt, which is really not
necessary.  Shake some parley leaves on the sauce. 

Put the rolled meat in the sauce, cover and simmer in low heat for a few
minutes.  Enjoy! 



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