ESCALLOPS OF VEAL ROBERTO

 

Contributed by:       Edie Dinnocenzo

 

Ingredients:

 

2 lbs veal cutlet (approx. 16 pieces, pounded very thin between two sheets of wax paper)

2 green peppers – seeded and sliced in ½" slices

1 lb mushrooms – sliced

1 lb cooked shrimp – sliced

1 large fresh tomato – diced

½ cup sherry wine

salt and pepper

½ cup vegetable oil

½ cup flour

 

Directions:

 

Sauté sliced peppers in a large skillet with ½ cup oil for 5 – 6 minutes, then add sliced mushrooms and diced tomato and cook 5 minutes longer.  Add cooked shrimp, season with salt and pepper to taste, simmer 2 minutes, remove skillet, put in casserole and keep warm.  Dredge escallops of veal in flour and remaining oil to same skillet and sauté cutlets 2 minutes on each side.  Remove veal and put on preheated dinner plate.  Return skillet to stove, pour wine, scraping sides with spatula and reduce to half.  Strain sauce and pour over veal.