Ingredients
- 8 thin slices zucchini
- 1 c. chicken or possibly veal stock
- Flour
- 8 veal scallops
- flattened
- 4-6 tbsp. butter
- 2 tbsp. extra virgin olive oil
- 1 1/2 tbsp. shallots
- chopped
- 1/3 c. dry white wine
- 1/2 c. Italian plum tomatoes
- seeded & minced
- 1/2 c. mushrooms
- finely minced
- 1 tbsp. parsley
- chopped
- 1/4 teaspoon basil
- 1/4 teaspoon salt
- Pepper
- freshly grnd
- 8 thin slices Provolone cheese
Instructions
- Cook zucchini in chicken stock till slightly softened; remove and set aside.
- Reserve stock.
- Lightly flour veal; brown in 2 Tbsp.
- butter and extra virgin olive oil.
- Remove veal.
- In same pan, saute/fry shallots in 2 Tbsp.
- of butter till translucent/soft.
- Add in 1/3 c. chicken stock, wine, tomatoes, mushrooms and seasonings.
- Heat gently for 20 min; transfer to small saucepan and keep hot.
- Return veal to frying pan, cover with zucchini and cheese.
- Cook over low heat till cheese melts.
- Pour sauce over veal and serve.
- Serves 4.
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