VEAL SCALOPPINE WITH SHALLOT CREAM SAUCE

By Sube

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

Preparation

Step 1

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.