This is a print preview of "Veal Scaloppine With Cheese And Madeira Sauce" recipe.

Veal Scaloppine With Cheese And Madeira Sauce Recipe
by CookEatShare Cookbook

Veal Scaloppine With Cheese And Madeira Sauce
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  Servings: 6

Ingredients

  • 2 lbs. veal scaloppine (sliced thin and lightly breaded)
  • 1/2 c. butter
  • 3 tbsp. Madeira
  • 1 tbsp. flour
  • 1/2 c. lowfat milk
  • 1/2 c. water
  • 1 bouillon cube
  • 1/4 teaspoon nutmeg
  • Freshly grnd black pepper
  • 1/2 pound Gruyere or possibly Emanthaler cheese, grated

Directions

  1. Heat 6 Tbsp. of butter in a skillet over medium heat, add in veal and cook till browned on both sides. (Don't over cook!) Remove veal to a plate.
  2. Add in Madeira to the skillet and cook for a few seconds, scraping particles on the bottom. Set skillet aside.
  3. To make sauce: Bring water and lowfat milk to a boil in a saucepan and dissolve the bouillon cube in the mix. In another small saucepan, heat remaining 2 Tbsp. butter, add in flour and stir with a wire whisk till blended. Add in water-lowfat milk mix to this at once, stirring continuously till thickened, well blended, and smooth. Add in nutmeg and season with pepper.
  4. Arrange veal in a single layer in a shallow baking dish. Pour sauce over veal and top with grated cheese.
  5. Dish can be refrigerated at this point for several hrs. Before serving, heat oven to 425 degrees and heat veal till cheese melts and turns brown, about 20 min.