This recipe is taken from the 2004 Milk Calendar. Cutlets or scallopini are a great way to enjoy tender veal with the great combination of mushrooms and red bell peppers in a light tasting cream sauce. - Christine Cushing
- Prep: 15 min
- Cooking: 25 min
- 12 oz (375 g) rigatoni or other short pasta
- 1 lb (450 g) veal cutlets or scallopini cut into strips
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) freshly ground pepper
- 2 tbsp (30 mL) butter
- 3 garlic cloves minced
- 3 cups (750 mL) sliced mushrooms
- 1 onion chopped
- 2 red bell peppers sliced
- 2 tbsp (30 mL) red or white wine vinegar
- 1 1/2 cups (375 mL) 35 % cream
- 2 tbsp (30 mL) chopped fresh basil
- Freshly grated Canadian Parmesan cheese
Cook pasta according to package directions. Drain.
Sprinkle veal with half each of the salt and pepper. In large non-stick skillet, melt half of butter over medium-high heat. Brown veal strips in batches. Transfer to bowl. Add remaining butter to skillet; sauté garlic, mushrooms, onion, and remaining salt and pepper. Cook, stirring, for about 8 min or until starting to brown. Add red bell peppers and cook, stirring, for 2 min. Stir in vinegar and cook until evaporated.
Stir in cream; increase heat to high and bring to a boil. Reduce heat to medium-high and boil gently, stirring occasionally, for about 5 min or until sauce is reduced and thickened. Stir in veal and accumulated juices. Cook, stirring, just until heated through. Toss with pasta and basil. Serve sprinkled with Canadian Parmesan cheese.
Veal is very tender and lean and needs little cooking. Be sure to remove from pan as soon as veal is browned and just heat through in sauce to prevent toughening. It is best eaten while still a little pink inside.
For the Adventurous: Replace half of mushrooms with sliced cremini or shiitake mushrooms; replace vinegar with 2 tbsp (30 mL) dry sherry.
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Top 5 Nutrients
|Calcium:||9 % / 104 mg|
|Vitamin C:||170 %|
|Vitamin A:||61 %|