On Line Cookbook

Veal Scaloppine in Wine Sauce

Recipe Information
family recipe

Terri McKibbon

Serves/Makes:4 or more

  • Marinade:
  • 1 tsp (5 ml). dry mustard
  • 1/2 tsp (2 ml). nutmeg
  • 1/2 tsp (2 ml). paprika
  • 1/2 tsp (2 ml). salt (or less if desired)
  • 1 lemon, juice only
  • 2 garlic clove, minced
  • 1 tsp (5 ml). sugar
  • Veal and sauce:
  • 1 pkg. veal cutlets
  • flour for dredging
  • 2 tbsp (30 ml). crisco oil
  • 1 8 oz (224 grm). pkg. sliced mushrooms, fresh
  • 1 can wine (filled soup can)
  • 1 can Campbell's beef consomme soup
  • 1 can water (filled soup can)
  • 3/4 of a Spanish onion, diced
  • 1 green pepper, diced
  • Potatoes:
  • optional amount of mini red potatoes, unpeeled
  • 1 tbsp (15 ml). tarragon or mint (fresh or dry)
  • 1 tbsp (15 ml) to 3 tbsp (45 ml). olive oil (depending on quantity of potatoes)
  • First step is key for the flavour: Combine all the marinade ingredients into a large dish for marinading veal.
  • Add veal to marinade and cover over night.
  • Heat oil in a deep stovetop pan.
  • Remove veal from marinade, dredge into flour coating well, and add to hot oil in pan.
  • Lightly brown both sides of veal and remove from pan.
  • Add onion, mushrooms, and green pepper; stir well.
  • Pour marinade back into pan making sure to scrape bottom of pan.
  • Add 1 full can of Campbell's beef consumme soup, then pour wine into the can filling to the top, add to sauce.
  • Add 1 full can of water and stir well.
  • Put veal into sauce allowing to cook 5-10 minutes on medium to low heat.
  • If you require a thicker consistency just add flour to the sauce.
  • Potatoes:
  • Put potatoes into a heavy ovenproof dish.
  • Coat potatoes with 1 tbsp (15 ml) 3 tbsp (45 ml). olive oil all over.
  • Bake 30 minutes at 350 degrees (175 C.).
  • Add mint or tarragon(fresh or dry, minced) to the potatoes as soon you remove them from oven.
  • Coat potatoes with either spice.
This classic Sunday meal is a winner in my home every time we have it.