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| INGREDIENTS |
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4
SERVINGS |
| 8
each |
Veal Scaloppini, 2 1/2 - 3 oz. each |
| 1/4
cup |
Seasoned
flour (flour seasoned with salt and pepper) |
| 1/4
cup |
Cooking
oil |
| 1
1/4 tsp. |
Butter |
| 1
tsp. |
Shallot, minced |
| 1/3
tsp. |
Garlic,
minced |
| 1/2
cup |
Mushrooms, sliced |
| 1/2
cup |
Oyster mushrooms or Chanterelle mushrooms |
| 3
- 4 oz. |
Brandy |
| 1
cup |
Brown sauce or Demi-glace |
| 1
- 2 tbsp. |
Cream |
| squeeze |
Fresh lemon juice |
| 1/2
tsp. |
Chives, minced |
| 1/2
tsp. |
Fresh parsley, chopped |
| to
season |
Salt |
| to
season |
Fresh ground black pepper
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| METHOD |
| 1. |
Preheat
sauté pan over medium high heat. Lightly dredge Veal
Scaloppini in seasoned flour. Add oil to preheated sauté
pan. Carefully add Veal Scaloppini to pan and sauté until
golden brown on both sides and cooked through (approximately
2 - 3 minutes on each side).
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| 2. |
Remove
from pan and reserve, keeping warm. Drain excess oil from pan and return to heat. Add butter, shallot, garlic and mushrooms. Sauté briefly, do not brown. Remove pan from heat and add brandy. Carefully return pan to heat to deglaze and reduce liquid by 1/3.
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| 3. | Add brown sauce and bring to a simmer. Reduce heat. Stir in cream. Season with squeeze of fresh lemon, salt and pepper. Finish with chives and parsley. Place Veal Scaloppini on warm plates or a serving platter and top with sauce.
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| | Chef Larry's Notes:
Veal Scaloppini are thin slices of veal gently pounded with a meat mallet between sheets of plastic wrap. This can be done by your butcher upon request.
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Back to Intro | Chef Larry's Recipe | Chef Larry's Kitchen Basics | About Chef Larry
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