Veal Scaloppine With Grapes and Mushrooms

Total Time
40mins
Prep 20 mins
Cook 20 mins

Tender veal in a mushroom Marsala gravy.With grapes to show that the wine is in this dish and the grapes giving a nice freshness. The mushrooms and grapes make the veal go a bit farther keeping the cost down withor losing any flavor!

Ingredients Nutrition

Directions

  1. Season veal with salt and pepper.
  2. Mix flour, garlic powder and Italian seasoning in a bowl; dust veal with the mixture; reserve the left over flour mixture.
  3. In a large hot frying pan heat 1/2 the butter and 1/2 the oil cook the veal 4 to 5 minutes until golden brown, turning once.
  4. Remove from pan and keep warm.
  5. Add remaining butter and oil to skillet and cook mushrooms for 5 minutes stirring all the time; add onions and cook for 3 more minutes; add garlic cook 1 more minute; till golden brown; add Marsala wine simmer 1 minute.
  6. Sprinkle the rest of the flour mixture over the mushrooms and onions stir in well.
  7. Add beef stock, bring to boil and simmer 2 to 3 minutes.
  8. Return meat and any accumulated juices to the pan.
  9. Reheat 1 to 2 minutes.
  10. Toss in the grapes just to coat.
  11. Serve veal topped with sauce and mushrooms and grapes.
Most Helpful

5 5

Another real winner ~Rita~! It is delicious. I cut the recipe in half and had no problems at all in preparing the dish just as directed. I used marsala, which I think has a better (deeper) flavor for meat dishes. The combination of mushrooms and grapes is terrific. Thanks for posting this!!!