https://wiki.daveking.com/index.php?action=history&feed=atom&title=Veal_with_Green_PeppersornsVeal with Green Peppersorns - Revision history2026-04-26T20:13:12ZRevision history for this page on the wikiMediaWiki 1.34.0https://wiki.daveking.com/index.php?title=Veal_with_Green_Peppersorns&diff=1497&oldid=prevDlk at 10:43, 7 September 20062006-09-07T10:43:25Z<p></p>
<p><b>New page</b></p><div>===Ingredients===<br />
<br />
1&frac12; pounds veal scallops or cutlets, sliced &frac14;" thick<br />
<br />Salt and pepper<br />
<br />&frac12; cup all-purpose flour<br />
<br />3&frac12; tablespoons butter, divided<br />
<br />3&frac12; tablespoons olive oil, divided<br />
<br />1 (8-ounce) package fresh mushrooms, sliced<br />
<br />1 cup dry white wine<br />
<br />1 cup whipping cream<br />
<br />1&frac12; teaspoons Dijon mustard<br />
<br />1 tablespoon green peppercorns<br />
<br />
===Directions===<br />
<br />
* Place veal between 2 sheets of wax paper, and flatten to 1/8" thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper, and dredge in flour. Set aside.<br />
* Heat half each of butter and olive oil in a large skillet; add mushrooms, and saute until tender. Remove mushrooms from skillet, and set aside.<br />
* Add remaining butter and oil to skillet, and heat over medium high; add veal, and cook about 1 minute on each side or until lightly browned. Remove veal from skillet, and set aside.<br />
* Add wine to skillet, and cook to reduce liquid to 1/2 cup. Add remaining ingredients, and cook over medium heat, stirring constantly, until sauce is thickened. Return the veal and mushrooms to skillet. Cook 2 minutes or until thoroughly heated.<br />
<br />
===Yield===<br />
<br />
4 servings<br />
<br />
===Nutrition===<br />
<br />
<br />
===Source===<br />
<br />
1987 Southern Living<br />
<br />
[[Category:Food]]<br />
[[Category:Recipes]]</div>Dlk