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
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 (www.topteninn.com). All rights reserved.
Barrow House Inn 9779 Royal Street P.O. Drawer 2550 St. Francisville, LA 70775
Tel (225) 635 - 4791 URL: http://www.topteninn.com Email: email@example.com
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