Saute Veal Scaloppini in a large skillet 1 minute each side, serve with
mushroom cream sauce
Veal
Scaloppini with Mushroom Cream Sauce
source: recipe and
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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 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. When sauce thickens slightly remove from heat, add thyme and sage.
Season veal 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 cream
sauce. Spoon sauce on each plate, put veal scaloppini on top and serve.
