Veal with Beaujolais Sauce

By Stuart

Ingredients

• 3/4 lbs veal scallops
• 1 teaspoon canola oil
• Salt, to taste
• Black pepper, to taste
• 2 medium shallots, chopped
• (2 tablespoons)
• 2 tablespoons sherry wine vinegar
• 1/2 cup plus 2 tablespoons
• Beaujolais or other red wine, divided
• use
• 1/2 cup fat free, low-salt chicken
• broth
• 1 teaspoon cornstarch

Preparation

Step 1

Flatten veal by pounding it with a meat mallet or back of skillet. It should be about 1/4 inches thick. Heat oil in small nonstick skillet. Brown veal for 1 minute and turn. Season cooked side with salt and pepper. Brown another minute, remove from pan and cover with foil to keep warm.

Lower heat; add shallots and vinegar. Cook about 2 mintues, scraping up brown bits in bottom of pan. The vinegar will evaporate. Raise heat and add 1/2 cup red wine. Reduce by half, about 2 mintues. Add chicken broth and reduce by half again, about 2 more minutes.

Mix cornstarch with remaining 2 tablespoons red wine and add to sauce. Cook until sauce thickens. Add salt and pepper to taste. Place veal in sauce for a few seconds to warm through. Serve veal with sauce spooned over top.