Veal Scallopini and Fettuccine Alfredo




1 tsp salt

1/4 tsp pepper

3 Tbsp Olive Oil

1/2 Cup All-Purpose Flour

1 Pound Thin Veal Scallopini, About 1/4 Inch Thick

1/2 Stick Butter, Cut Into Pieces

1-1/2 Tbsp Red-Wine Vinegar

6 ounce jar of sliced mushrooms

2 Tbsp Parsley



8 Ounces Fettuccine Pasta

1/2 Cup Heavy Cream

1/4 teaspoons salt

1/2 teaspoons pepper

1/2 Stick Butter, Cut Into Pieces

1/3 Cup Parmigiano-Reggiano Cheese


Cook the fettuccini in a pan of boiling water until al dente. Reserve 1/2 cup of the cooking water after draining.

Stir together flour, salt and pepper on a shallow plate. Dredge the veal in the flour, knocking off the excess. Set aside. Add oil to a heavy skillet over high heat. Cook veal in 2 batches, turning once, until browned and just cooked through, 2-3 minutes. Transfer to a plate.

In a 12 inch skillet, bring the cream and butter to a simmer over medium high heat, adding salt and pepper. Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking if needed.

Discard oil from skillet, add butter and cook over medium heat stilling until browned and fragrant. Stir in vinegar and mushrooms. Add the veal back to the skillet just to heat through.

Serve the scallopini with the alfredo, sprinkle with the parsley just before serving.



Serves 4


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