Swiss-Style Veal Scallopini


  • Sauté the scallopini pieces in very hot oil ( 1 tablespoon) browning on both sides.
  • Remove the cooked scallopini from the skillet and set aside.
  • Add another tablespoon of oil to the hot skillet and then the mushrooms and onion.
  • Season with salt and pepper.
  • Sauté everything. Add the wine and cream.
  • Blend in the butter, sprinkle in the flour and then stir the sauce.
  • Bring to a boil and then lower the heat once the sauce has thickened.
  • Add back the cooked scallopini pieces and cover with the sauce.
  • Remove from heat plate and serve.