Medallions of Veal with Mushrooms

By KDHarmon

Ingredients

• 4 oz mushrooms, sliced
• 2 Tbl butter
• 2 Tbl chopped shallots
• 1 pound veal medallions
• 2 tsp flour
• 1/4 C dry white wine
• 2 tsp lemon juice
• 1 packet chicken buillon
• 1 Tbl fresh minced or 1 tsp dried chervil
• 1/2 tsp dried thyme
• 3 Tbl non-fat milk
• 2 Tbl part-skim ricotta cheese

Details

Servings 4

Preparation

Step 1

Heat butter, add shallots and cook over medium heat until soft. Add veal, cook each side 5 minutes. Remove veal and keep warm. Add mushrooms and cook til tender, then add flour to skillet, cook, stirring for 2 minutes. Add wine and lemon juice to skillet and combine. Add buillion, chervil and thyme, cook, stirring until slightly thickened (about 2 minutes). Add veal, cover and simmer 8-10 minutes or until veal is tender.

Blend milk with ricotta until smooth. Remove pan from heat and stir mil mixture into pan liquid.

Serve veal topped with mushrooms and sauce.