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My husband and I prepare this veal dish for birthdays and other special occasions. We love to cook and often entertain friends and family. —Karen Bridges, Downers Grove, Illinois
This recipe is:
Quick
Nutritional Facts 1 serving (calculated without spaghetti) equals 395 calories, 27 g fat (7 g saturated fat), 180 mg cholesterol, 697 mg sodium, 10 g carbohydrate, 1 g fiber, 25 g protein.
Originally published as Veal Scallopini in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p184
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Jan. 01, 2010 by morgzack
I was very disappointed. I usually follow a different, but similar recipe for this but thought I would try something different. The problem is leaving the breaded cutlets in the pan when adding the broth. When they simmer, the pretty, golden crust becomes a soggy mess in the bottom of the pan. If you use this recipe, cut the broth down to about 1/3 or so cups and remove the veal cutlets from the pan before adding it and jmust cook the mushrooms in the broth.
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