Frank's Recipes! Scallops Of Veal Angee

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Scallops Of Veal Angee

1 pound veal cutlets, thinly sliced and pounded
salt, pepper, and flour (for breading)
2 eggs, beaten
Italian bread crumbs
grated cheese
1/4 cup shallots, minced
1/2 clove garlic (mashed)
1/2 teaspoon basil
pinch pepper
1/2 cup marsala
1/2 cup beef bullion
1 Tablespoon arrowroot
1/2 pound mushrooms
2 Tablespoons butter
3 Tablespoons olive oil

Preheat oven to 350 degrees. Salt and pepper moistened cutlets. Dredge through flour, shaking off excess. Set aside. Mix bread crumbs with grated cheese to taste. Dredge cutlets through egg and roll or shake with breadcrumb mixture. Let breaded cutlets set in the refrigerator for a few minutes. Place cutlets on a cookie sheet oiled with 1/2 Tablespoon olive oil and moisten tops with another 1/2 Tablespoon of olive oil. Cook in oven for 20 minutes - turning once. Sauté shallots and garlic until translucent in 1 tablespoon olive oil. Add basil, pinch pepper, marsala, and bullion. Bring to the boil and reduce to a simmer. Dilute arrowroot in 1 Tablespoon cold water and add.

Allow shallot-garlic sauce to thicken. In separate pan, sauté mushrooms in butter and 1 Tablespoon olive oil. Add sautéed mushrooms to thickened shallot-garlic sauce. Pour a little sauce in casserole. Layer cutlets and sauce. Bake at 350 degrees for 5-10 minutes.