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kmb 14-02-2005 03:38 AM

Athenian Veal Scallopini
 
Athenian Veal Scallopini

1-1/2 - 2 lbs. veal (scallopini sliced)
1 Athenian Spice Mix (get this from www.evelynselegantedibles.com)
or use a mixture of oregano, lemon and garlic
Linguini
butter & olive oil to taste
parmesan cheese
diced tomatoes (fresh or canned)
sliced mushrooms (cooked) - optional capers - optional

Prepare Athenian Spice Mix and marinate veal for several hours or
overnight in just enough liquid to cover. Prick with fork to allow
marinade to penetrate meat. Reserve remainder for cooking.
Drain meat and arrange in layers in baking dish, cover with remaining
mixture, cover with foil and bake in 350 degree oven for 45 minutes.
Remove from oven, remove foil, top with sprinkled parmesan cheese and
diced tomatoes and mushrooms. Place back in oven uncovered for an
additional 15 minutes.
Prepare linguini while veal is finishing according to package
directions. Drain and toss with a little butter and olive oil to taste
(not a lot as you will be adding liquid from veal).
Remove veal from oven ... it should be tender enough to cut with a
butter knife. Remove veal, tomatoes & mushrooms from baking dish and
pour remaining liquid over linquini. Toss thoroughly and then put
linguini into baking dish and top with the veal and tomato mixture.
Sprinkle lightly with parmesan cheese and capers. Serve while hot.

NOTE: I created this dish with the Athenian Spice Mix that I purchased
from evelynselegantedibles.com. You won't believe how tender the veal
comes out ... I am absolutely hooked on this and make it at least once
a week. It is delicious!

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