Easy Veal Vermouth
"An easy to prepare dish that goes very well with sauteed potato balls or steamed rice."
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 lbs veal scallops, trimmed and flattened
- salt and pepper
- flour
- 1⁄2 cup butter
- 1⁄2 cup green onion, finely chopped
- 1⁄3 cup parsley, finely chopped
- 3⁄4 cup dry vermouth
directions
- Season veal with salt and pepper.
- Coat scallops with flour, removing any excess flour.
- Brown in skillet with the butter and remove scallops from skillet when done.
- Add onions, parsley, and return scallops to skillet and add the Vermouth.
- Bring to boiling and allow to simmer for about 5 minutes, keeping skillet covered during first couple minutes.
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RECIPE SUBMITTED BY
Rick Young
Vancouver, Washington
I'm not much of a cook, but I have a long history of avidly adoring the end results of cooking. Before retirement I worked as a crime scene investigator (No, I don't know as much as the stars of CSI apparently do and Yes, I am just as good looking), which means liver is not at the top of my list for dinner. My favorite son, who is an excellent cook, alerted me to this site and I'm finding it fascinating.
I enjoy languages. Can't figure out why everyone doesn't learn Esperanto. :) My greatest passion is my 17 year old wife. Well, she was 17 when I met her and 37 years later she still looks the same as far as I am concerned so she must be still 17, right? Next in order are our kids: Two biological, 1 adopted, 4 foster, and one exchange student who either belongs to us or to some people in Japan (personally I think she belongs to us!!) Next passion are the 15 (to date) grandkids.
Peeves? Onions!! I loathe, hate, disdain, detest, abhor, and simply dislike 'em.
A month off? Visit the kids!! After that? Maybe, just maybe, update my web page.
