Veal Scaloppine with Mushrooms and Capers Shopping List:
1 pound veal round steak, cut about ½ inch thick
½ cup flour
½ teaspoon salt
¼ teaspoon pepper
¼ cup olive oil
½ clove garlic, minced
¼ pound mushrooms, cleaned and sliced lengthwise
1 medium onion, thinly sliced
1 ¾ cups sieved canned tomatoes
¼ cup capers
1 teaspoon minced parsley
¼ teaspoon oregano
Veal Scaloppine with Mushrooms and Capers Cooking Instructions:
1. Put meat on a flat working surface and pound on both sides with a meat hammer. Cut into 1-inch pieces. Coat evenly with a mixture of flour, ½ teaspoon salt. and 1/s teaspoon pepper.
2. Heat oil with garlic in a large skillet. Add veal and slowly brown on both sides.
3. Meanwhile. heat butter in a skillet. Add mushrooms and onion; cook until mushrooms are lightly browned.
4. Add mushrooms to veal along with tomatoes. capers. 1 teaspoon salt, 1/s teaspoon pepper. parsley, and oregano: mix well.
5. Cover skillet and simmer about 25 minutes. or until veal is tender; stir occasionally.