Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Scaloppine of veal 1/2lb ea.
Salt and pepper
2 tb Butter
1/4 c Onion chopped fine
1 1/4 c Zucchini,julienne cut
1/2 c Dry white wine
1/2 c Heavy cream
1 tb Chopped parsley
Lemon slice for garnish

1. Place the scaloppine on a flat surface and pound lightly with a
flat mallet until quite thin. Sprinkle with salt and pepper. 2. Heat
the butter in a large heavy skillet and add the veal. Cook over
moderateheat about 3-4 min. on each side. Remove and keep hot. 3. Add
the onion and zucchini to the skillet and cook, stirring, until the
onion is wilted. 4. Add the wine to stir and blend. Bring to a boil
and cook down until the liquid is reduced by about 1/3. 5. Stir in
the cream and bring back to a boil. Add salt and pepper to taste. 6.
Return the veal to the skillet and turn to coat with the sauce.
Reheat briefly. 7. Transfer the veal and sauce to a warmed serving
platter. Sprinkle with the parsley and garnish with lemon slices.
This dish named: Escalopes de veau aux courgettes

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