Veal Scaloppine with Zucchini and Cream

Yield > 4
Servings
Keys : Veal Vegetables Meats French France European
Mediterranean
Ingredients :
4 x Scaloppine of veal 1/2lb ea.
Salt and pepper
2 tbl Butter
1/4 cup Onion chopped fine
1 1/4 cup Zucchini,julienne cut
1/2 cup Dry white wine
1/2 cup Heavy cream
1 tbl Chopped parsley
Lemon slice for garnish
Method :
• 1. Place the scaloppine on a flat surface and pound lightly
with a flat mallet until quite thin. Sprinkle with salt and pepper.
• 2. Heat the butter in a large heavy skillet and add the
veal. Cook over moderateheat about 3-4 min. on each side.
Remove and keep hot.
• 3. Add the onion and zucchini to the skillet and cook,
stirring, until the onion is wilted.
• 4. Add the wine to stir and blend. Bring to a boil and cook
down until the liquid is reduced by about 1/3.
• 5. Stir in the cream and bring back to a boil. Add salt and
pepper to taste.
• 6. Return the veal to the skillet and turn to coat with the
sauce. Reheat briefly.
• 7. Transfer the veal and sauce to a warmed serving
platter. Sprinkle with the parsley and garnish with lemon
slices. This dish named: Escalopes de veau aux courgettes