Veal Scaloppine with Shallot Cream Sauce

By á-2421

Ingredients

• 1/2 cup flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 lb scaloppini
• 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 cup whipping cream
• half sweet red pepper, julienned
• 1 lb linguine pasta, cooked

Preparation

Step 1

In shallow dish combine flour, 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 and keep warm.

Reduce heat to medium; add remaining oil to pan. Pour in wine, scraping up brown bits from bottom of pan. Add shallots, sage and remaining salt and pepper. Cook, stirring for 5 minutes or until shallots are softened. Add whipping cream and bring to a boil. Reduce heat and simmer for 3-5 minutes or until thick enough to coat back of spoon. Return veal to pan, turning to coat. Add red pepper. Heat additional 5 minutes or until as thick as you want. Serve with linguine.