an expensive cut of thin meat quickly
sauteed and served over a classic mushroom sauce... well worth trying
I served it with a 7 course dinner,
see the recipes and pictures
Veal Scaloppini with Mushroom Cream Sauce
source: recipe and photograph created by
www.finedinings.com
an easy delicious entree for a
Dinner Party
boneless skinless chicken breasts can be substituted
(be sure to cook completely)
Serves 8
1 tablespoon olive oil
1 tablespoon butter
1 cup wild mushrooms, sliced finely
4 garlic cloves, minced
1/2 cup dry vermouth
1 cup chicken broth
1 cup heavy cream
1 teaspoon fresh thyme
1 teaspoon rubbed sage
2 pounds Veal Scaloppini
slices, pounded to 1/4-inch thickness
Salt and pepper, to taste
Flour for dredging
2 tablespoons olive oil
2 tablespoons unsalted butter
In
a saucepan over med-hi heat saute mushrooms and garlic in 1 tablespoon oil and butter until liquid evaporates. Increase heat, add
vermouth and broth; reduce to 3 tablespoons; add the cream. Continue
cooking until large bubbles appear and coats the back of a
spoon. Remove from heat, add thyme and sage.
Season scaloppini with salt and pepper, dredge with flour; shake off excess; saute
with 2 tablespoons oil and butter over high heat in a large skillet for 1 minute
each side. Transfer meat to a platter, add any juices from the pan to the mushroom
mixture, spoon a small amount on each individual plate, put scaloppini on
top and serve with a
Zucchini
Flower Garnish, if desired.
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