Veal Scallopini
with Mushroom Cream Sauce Recipe



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easy gourmet main meat dishes
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for
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7 Course Dinner Menu

using this recipe,

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too!!!!

Veal Scallopini with Mushroom Cream Sauce Recipe










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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