Veal Scallopini with Tortellini
Serves 4-5
Ingredients
1½ lbs Veal Scallopini 750g
to taste: salt and pepper
¾ cup flour 190ml
5 tablespoons butter or margarine 75ml
2 cloves fresh crushed garlic
2 tablespoons butter or margarine 30ml
¾ cup dry white wine 190ml
¾ cup mushrooms sliced (optional) 190ml
1 medium diced onion (optional)
1 lb tortellini noodles 500g
Directions
Add salt and pepper and dredge in flour.
Melt 5 tablespoons (105ml) butter in heavy skillet; add crushed garlic and sauté Veal
Slices, lightly browning over a medium heat; turn but once.
Remove veal to a shallow baking pan.
Add remaining 2 tablespoons (30ml) of butter to skillet and sauté onions and mushrooms (optional ingredients) for 2½ minutes.
Add ¾ cup white wine and bring to a boil.
Simmer 2-3 minutes to blend all flavours.
Pour wine sauce over veal; cover pan and bake 35 minutes at 350ºF. (176ºC)
Cook tortellini noodles until tender in salted boiling water.
Drain and rinse.
Place tortellini noodles on serving platter.
Cover noodles with veal slices, and pour the remaining wine sauce over entire entree.
Garnish with sauteed red and green pepper curls if desired.
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