Recipe ingredients and directions:

serves 4

6 slices rump of veal or chops 1/4 inch thick

flour

salt and pepper

1/3 cup olive oil

1/2 cup light meat stock or water

1/2 pound fresh mushrooms or 4 oz can mushroom caps

5 tablespoons dry wine

Wipe off meat. Dredge with flour seasoned with salt and pepper.

Heat olive oil in a skillet gradually until it browns a cube of

white bread. Add the chops and let brown slowly on each side. Add

meat stock or water. Cover and cook on low heat 1/2 hour or till

tender. When half way through, add fresh mushrooms which have been

cooked in salted water for 10 minutes or drained canned mushrooms

caps. Stir wine into sauce. (Bordolina wine is suggested by the

author, but I prefer Malaga). Let simmer for 5 minutes. Serve hot.

Category: Beef Veal Recipes