Veal Scallopini with Mushrooms & Ratatouille

Friday Night Icebox Review: Exact Recipe TBA

Veal Scalloppini

Veal Cutlets
Mushrooms, quartered
Big splash of White Wine

Some Flour

Butter

Salt & Pepper

1. Pound Veal (should almost double in size). Dredge with flour.

2. Heat butter over medium high. Saute Veal for 1-2 minutes a side. Remove from pan.

3. Deglaze pan with wine, scraping bottom.

4. Microwave mushrooms for 60 seconds. Add to pan. Cook on medium for 1-2 minutes.

5. Mix in 1 tsp flour. Cook 1 more minute.

Ratatouille

2 tablespoons Olive Oil

1/2 Onion, sliced
2-3 small Eggplants, chopped and salted for 20 minutes
14 oz can Stewed Tomatoes
1 bunch of Swiss Chard, chopped
1 Red Bell Pepper, chopped
2-3 cloves Garlic, crushed and minced
1/2 tsp dried basil (or 1 tsp fresh)
1/4 tsp oregano
1/4 tsp thyme
Ground Pepper


1. First chop and salt eggplant before preparing the other ingredients
2. In a large saucepan heat olive oil on medium. Add onions and cook until soft 7-10 minutes
3. Add eggplant and garlic and toss until full covered with oil. Cover and cook 10 minutes, stirring occasionally.
4. Add peppers, tomatoes, and herbs. Cover and cook over low heat for 20 minutes or until eggplant is tender.