Veal Scallopini

Course Appetizer


  • 1 lb Veal steak, cut 1/4″ thick
  • 2/3 t Salt
  • 2/3 t Paprika
  • 1/3 c Vegetable oil
  • 3 T Lemon juice
  • 1 Clove garlic, peeled and crushed 2/3 t Prepared mustard
  • 1/8 t Nutmeg
  • 1/2 t Sugar
  • 3 T Flour
  • 1 sm Onion, sliced
  • 1 Green pepper, cut in thin strips 1 c Chicken bouillon Vegetable oil
  • 1/4 c Thin sliced fresh mushrooms


  • Cut veal into serving pieces.
  • Combine salt, paprika, oil, lemon juice, garlic, mustard, nut- meg and sugar in a shallow bowl. Stir to combine.
  • Dip each piece of veal into sauce and then coat well with flour. Reserve any remaining sauce. Brown veal in a small amount of oil in a 10-inch, heat-resistant, non-metallic skillet, on top of a conventional surface unit.
  • Drain excess fat.
  • Add onion and green pepper to veal.
  • Combine chicken bouillon with remaining sauce and Pour over veal, pepper and onions.
  • Heat, covered, in Microwave Oven 12 minutes.
  • Add mushrooms to veal mixture. Stir and spoon sauce over veal.
  • Heat, covered, in Microwave Oven an additional 2 minutes.


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