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What is veal scallopini?
Scallopini is small thin slices of tender veal flattened by pounding, dredged in flour,
sautéed very quickly and served over a cream sauce
made with wild mushroom and enhanced further with dry vermouth, a must
ingredient for white sauces.
I love dry vermouth in sauce, they go together beautifully.
In my area veal scallopini is difficult to find .... a very expensive cut of
meat,
boneless skinless chicken breasts can be substituted, pound them until very thin and be sure to cook the chicken completely
I served a veal scallopini
7 Course dinner,
see the recipes and pictures
see more of my
easy gourmet main meat dishes
with photographs
for
Dinner Parties
Veal
Scallopini with Mushroom Cream Sauce
source: recipe and photograph created by
Peggy Bucholz for www.finedinings.com
Serves 8
Mushroom Cream Sauce
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
Veal Scallopini
2 pounds Veal Scallopini
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 the Sauce: In
a saucepan over medium-high heat saute sliced mushrooms and minced garlic in 1 tablespoon
olive oil and butter until liquid evaporates. Increase heat to high, add dry vermouth and
chicken broth, reduce liquid to 3 tablespoons; add the cream. Continue
cooking until large bubbles appear and the 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 2 tablespoons olive oil and 2 tablespoons unsalted
butter saute meat very quickly for 1 minute
each side. Add any juices from the pan to the mushrooms, spoon onto individual plates, add
the sauteed meat on top and serve with a
Zucchini
Flower Garnish, if desired.
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