Phenotypes B, C
Fremouw Family's Mock Veal Scaloppine


4 1/4" thick veal cutlets
1/4 cup wheat flour or soy flour
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons olive oil
2 tablespoons butter
1 10-ounce can diced tomatoes
1 cup sliced button mushrooms
1/2 cup 100% white grape juice
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon fresh cracked pepper


In 1 quart sauce pan, add tomatoes, mushrooms seasonings and grape juice and cook down until thickened. (5-10 minutes). Mix flour and seasonings together. Dredge veal cutlets until covered in flour mixture. Add oil to large skillet and then add cutlets and fry until golden brown and cooked through (1 minute each side). To serve, plate cutlet first and top with tomato sauce.


Meat, Dinner