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Category: Beef
Prep Time: Cook Time: Total Time:
1 lb veal (or substitute with chicken) scaloppini (about 12 slices)
Salt and freshly ground black pepper
About 2 1/2 tbsp butter
About 2 tbsp olive oil
12 oz cremini mushrooms, sliced
2 large shallots, finely chopped
3/4 cup dry white wine
1 cup beef broth
3/4 cup heavy cream
1/2 cup frozen peas, thawed
1 lemon, cut into wedges
Sprinkle the veal with salt and pepper. Melt 1/2 tbsp butter with 2 tsp oil in a heavy large frying pan over high heat. Working in batches if necessary, add the veal and saute until just cooked through and golden, about 45 to 60 seconds per side. Transfer the veal to a platter and tent with foil to keep it warm. Repeat with the remaining veal, adding more butter and oil to the pan as necessary.
Melt 1 tbsp of butter and 1 tbsp of oil in the same pan over high heat. Add the mushrooms and shallots. Sprinkle with salt and pepper, and saute until the mushrooms are golden brown, about 8 minutes. Add the wine, broth and simmer until the liquid is reduced by half, about 5-8 minutes. Add the cream and boil until the sauce thickens slightly, stirring often, about 4-6 minutes. Add the peas and return the sauce to a simmer. Season the sauce, to taste, with salt and pepper. Pour the sauce over the veal and serve with lemon wedges.
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VEAL SCALOPPINI WITH CREAM SAUCE
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Category: Beef
Prep Time: Cook Time: Total Time:
1 lb veal (or substitute with chicken) scaloppini (about 12 slices)
Salt and freshly ground black pepper
About 2 1/2 tbsp butter
About 2 tbsp olive oil
12 oz cremini mushrooms, sliced
2 large shallots, finely chopped
3/4 cup dry white wine
1 cup beef broth
3/4 cup heavy cream
1/2 cup frozen peas, thawed
1 lemon, cut into wedges
Sprinkle the veal with salt and pepper. Melt 1/2 tbsp butter with 2 tsp oil in a heavy large frying pan over high heat. Working in batches if necessary, add the veal and saute until just cooked through and golden, about 45 to 60 seconds per side. Transfer the veal to a platter and tent with foil to keep it warm. Repeat with the remaining veal, adding more butter and oil to the pan as necessary.
Melt 1 tbsp of butter and 1 tbsp of oil in the same pan over high heat. Add the mushrooms and shallots. Sprinkle with salt and pepper, and saute until the mushrooms are golden brown, about 8 minutes. Add the wine, broth and simmer until the liquid is reduced by half, about 5-8 minutes. Add the cream and boil until the sauce thickens slightly, stirring often, about 4-6 minutes. Add the peas and return the sauce to a simmer. Season the sauce, to taste, with salt and pepper. Pour the sauce over the veal and serve with lemon wedges.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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