Barrow House Inn of St. Francisville, Louisiana  USA
"Veal Scaloppini with Wild, Untamed Mushrooms and Tasso" Recipe


4 - 3 oz. slices of veal pounded to 1/8 inch in thickness (Boneless chicken
              or turkey breasts can be substituted)
1/2 cup all-purpose flour
1 tsp. Creole seasoning, such as Zatarain's
2 Tbs. olive oil
1/2 lb. sliced mixed wild mushrooms (such as portobello, oyster, cremini, etc.)
1/4 lb. chopped tasso (turkey or ham)
1/2 cup marsala wine
1/2 cup veal or chicken stock
4 slices low fat mozzarella cheese


Sprinkle seasoning on meat, then melt oil in a large skillet. Dredge veal in flour and sauté in oil for 1-2 minutes per side, then remove meat from skillet. In the skillet, add mushrooms and tasso, then cook for 2 minutes. Add wine and stock, then boil mixture about 5 minutes or until it is reduced by half. Preheat your oven to 350 degrees.

Place veal in a baking pan and put mushroom/ tasso mixture on top. Cover each slice with mozzarella cheese and bake in pre-heated oven for 10 minutes until cheese melts.

Copyright 2002, Barrow House Inn, St. Francisville, Louisiana, USA ( All rights reserved.
Barrow House Inn    9779 Royal Street     P.O. Drawer 2550    St. Francisville, LA 70775
Tel (225) 635 - 4791    URL:     Email:

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