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Category: Beef
Prep Time: Cook Time: Total Time:
3 oz pancetta, cubed
4 tbsp unsalted butter
2 sage leaves
2 rosemary sprigs
1/2 lb sliced wild mushrooms
2 lb veal tenderloin, cut into scallops
1/4 cup flour
Salt and pepper to taste
1 cup dry white wine
Melt the butter in a large skillet and cook the pancetta until golden. Add the sage and rosemary and cook for 1 min. Dredge the veal pieces in flour and cook for 3 min. per side, until brown. Add the mushrooms. Season with salt and pepper, deglaze the pan with the wine, and simmer for about 15 min. Remove the veal to a platter: reduce the cooking juices over high heat. Whisk in the remaining butter and cook over high heat for 1 more minute to thicken the sauce. Serve the veal hot, in its sauce.
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DROWNED VEAL SCALLOPINE
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Category: Beef
Prep Time: Cook Time: Total Time:
3 oz pancetta, cubed
4 tbsp unsalted butter
2 sage leaves
2 rosemary sprigs
1/2 lb sliced wild mushrooms
2 lb veal tenderloin, cut into scallops
1/4 cup flour
Salt and pepper to taste
1 cup dry white wine
Melt the butter in a large skillet and cook the pancetta until golden. Add the sage and rosemary and cook for 1 min. Dredge the veal pieces in flour and cook for 3 min. per side, until brown. Add the mushrooms. Season with salt and pepper, deglaze the pan with the wine, and simmer for about 15 min. Remove the veal to a platter: reduce the cooking juices over high heat. Whisk in the remaining butter and cook over high heat for 1 more minute to thicken the sauce. Serve the veal hot, in its sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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