Shelly's Recipe

VEAL SPIEDINI

Category: Kabobs/Kebobs/Skewers

2 (4 oz) veal scaloppini cutles, trimmed and cut into 4 long, thin strips
16 medium white button mushrooms, wiped clean and halved
1/2 cup marsale wine
1 tsp pepper
1/4 cup bread crumbs
1 tbsp fresh chopped flat-leaf parsley
1 tsp grated Parmigiano-reggiano cheese
8 bamboo skewers, soaked in water at least 1 hour

Put strips of meat and mushrooms in a shallow bowl. Add wine and pepper. Marinate at room temperature for 30 minutes, stirring every 5 minuts.

Preheat broiler. Mix together crumbs, parsley and cheese. Thread a strip of meat onto each skewer in a serpentine fashion, interspersing 4 mushroom chunks between the folds of the meat, ending with mushroom on top. Roll in bread crumb mixture to coat. Position 4 inches from the heat sources and broil for 3 minutes, until well browned. Turn and broil until well browned on each side, about 4 minutes more.