Veal With Marinated Mushrooms (Scaloppine Beneventana) Recipe

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
627
FAT
100%
CHOL
66%
SOD
60%

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Ingredients for 4 servings

Salt, to taste

1 bunch Italian parsley, finely chopped to yield 1/4 cup

3 tablespoons extra-virgin olive oil

8 slices prosciutto, roughly the same diameter as scaloppine

1/4 cup flour, for dredging

2 tablespoons capers, rinsed

3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved

1/2 cup white wine

1 cup marinated mushrooms, recipe follows, drained

1 cup Basic Tomato Sauce, recipe follows

Salt and pepper

1 large lemon, zested and juiced

All recipes copyright 2000, Mario Batali. All rights reserved.

1 pound veal hip or top round, cut into 8 pieces, pounded to 1/8-inch thickness

1 Spanish onion, chopped in 1/4 inch dice

4 garlic cloves, peeled and thinly sliced

1/2 medium carrot, finely shredded

1/4 cup extra virgin olive oil

BASIC TOMATO SAUCE

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