Scaloppine di Vitello with celery and orange
Scaloppine di Vitello with celery and orange
4 Tbsp butter
1 Tbsp oil
1 lb. veal scallops, pound very very thin
1 cup flour
1 cup celery, stripped of strings and cut in strips 1/4" and 1 1/2" long
salt
1 Tbsp orange peel cut in fine strips
1/4 cup fresh orange juice
fresh black pepper
Place 3 butter and oil in skillet, set heat on high, when oil is hot, dredge
veal in flour, one by one, and add to the oil. DO NOT CROWD. Brown quickly
on both sides and place them on a platter. Place the celery in the skillet,
turn down the heat to low, add the last Tbsp of butter, a little salt and the
juice that the veal has lost on the platter. Stir once or twice, cover the
pan and cook until the celery is tender crisp, about 10 minutes. ad orange
peel and juice, bring heat to medium, stir to loosen goodies stuck to the
skillet. Sprinkle the veal with salt and fresh ground pepper, return them to
the skillet, turn them a few times to warm, remove them to WARM platter,
pour the sauce over and serve NOW!
Source: rec.food.recipes
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