Served over Wild Mushroom Cream Sauce
Prep Time: 15 min Total Time: 25 min Serves: 8
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 cup wild mushrooms of your choice, sliced thinly
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 extra-virgin olive oil
2 tablespoons unsalted butter
Make cream sauce: In a saucepan over medium-high heat saute mushrooms and garlic in olive oil and butter until liquid evaporates. Increase heat to high, add vermouth and broth, reduce to 3 tablespoons. Add cream, continue cooking until large bubbles appear and sauce coats the back of a spoon. Remove from heat, add thyme and sage; set aside.
Saute veal: Cut meat into 8 servings, season with salt and pepper, dredge in a small amount of flour; shake off excess.
In a large skillet over high heat in olive oil and butter saute meat very quickly for 1 minute each side. Remove from heat, add any juices from pan to mushrooms and spoon them onto individual plates. Add meat on top of mushrooms and serve with a Zucchini Flower Garnish or Strawberry Fan if desired.
|Wine recommendation: Pinot Gris; Chardonnay|