Veal Scalopenii
(from cokerlj’s recipe box)
Mother would make this in larger amounts for “company”. It was a very impressive dish in the ’60’s. I have trouble finding the pretty “ripple” noodles she used.
Source: Millie Vasek Bartek, Linda Coker
Categories: Beef, Company Dish, Italian, Pasta
Ingredients
- 4 veal cutlets (you can use tenderized steak cutlets)
- salt and pepper as needed
- flour as needed
- 1/4 cup olive oil
- 1 onion diced
- 8 ounce can tomato sauce (I use more.)
- 1 can sliced mushrooms (I prefer fresh.)
- 1 tablespoon capers, chopped
- 1/4 teaspoon garlic salt, or 1 clove garlic minced
- 1/4 teaspoon oregano
- dry sherry to taste
- ripple style pasta (I've used shells.)
Directions
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Salt and pepper cutlets. Dredge in flour and brown in oil. Remove and set aside.
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Brown onion in remaining oil. Add tomato sauce, mushrooms with juice or fresh mushrooms, parsley, capers, garlic , oregano and dry sherry.
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Add cutlets. Simmer for 30 minutes.
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Remove cutlets, arrange on platter with cooked noodles; pour sauce over noodles.