VEAL SCALOPPINE WITH SHALLOT CREAM SAUCE

VEAL SCALOPPINE WITH SHALLOT CREAM SAUCE
VEAL SCALOPPINE WITH SHALLOT CREAM SAUCE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1/4

    cup all-purpose flour

  • 1/2

    tsp. salt

  • 1/4

    tsp. pepper

  • 1

    lb. veal scaloppine

  • 4

    tsp. olive oil

  • 1

    tbsp. butter

  • 1/2

    cup dry white wine

  • 1

    cup finely chopped shallots

  • 1

    tsp. dried sage, crumbled

  • 1-1/2

    cups real whipping cream

  • Half sweet red pepper, julienned

  • 1

    lb. linguini pasta

Directions

In shallow dish, combine flour and pinch each of the salt and pepper, coat veal in mixture. In large skillet, heat 1 tbsp. of the oil and butter over medium high heat; cook veal in batches, for about 5 minutes or until browned. Transfer to plate; keep warm. Reduce heat to medium, add remaining oil to pan. Pour in wine, scraping up brown bits from bottom of pan. Add shallot, sage and remaining salt and pepper; cook, stirring, for 5 min. or until shallots are softened. Add whipping cream and bring to boil. Reduce heat and simmer for 3 to 5 min. or until thick enough to coat back of spoon. Return veal to pan, turning to coat. Add red pepper. Serve with linguini.

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