What should I cook – Veal, Chicken or Beef – recipe suggestions?
Since Veal has a shorter refrigerator shelf life I’d work with that first: VEAL SCALLOPINI ALLA MARSALA Serves 4 Ingredients: 2 lbs. veal round 1 cup all purpose flour 1 cube butter 2 Tbl. extra virgin olive oil 1 cup diced scallions 1 cup sliced shitake or brown mushrooms 1 cup Marsala wine 1/2 tsp. oregano, dried 1 tsp. fresh basil leaves, chopped 1 Tbl. salt 1 Tbl. white pepper 1 cup chicken broth for thining sauce Prep: Have your butcher slice the veal very thin [(No more than 1/4 in.). Pound the slices to tenderize them, or have your butcher run them one through the tenderizer. Cut the tenderized slices into about 2 1/2 by 2 1/2 pieces. Take the flour, salt, pepper and oregano and place into a plast or brown paper bag and mix well. Add the veal medalions to the bag and shake well until the veal medallions are well coated with the flour mixture. Heat the butter and olive oil in a deep non-stick skillet or chicken cooker and saute the scallions lightly. Remove the scallions from the
