Veal Scallopini with Mushroom Cream Sauce

By mdyess

Ingredients

• Serves 8
• Mushroom Cream Sauce
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 1 cup wild mushrooms of your choice, sliced thinly
• 4 garlic cloves, minced
• 1/2 cup dry vermouth
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon fresh thyme
• 1 teaspoon rubbed sage
• Veal Scallopini
• 2 pounds Veal Scallopini slices, pounded to 1/4-inch thickness
• Salt and pepper, to taste
• Flour for dredging
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter

Details

Servings 8

Preparation

Step 1

Make the Sauce: In a saucepan over medium-high heat saute sliced mushrooms and minced garlic in 1 tablespoon olive oil and butter
until liquid evaporates. Increase heat to high, add dry vermouth and chicken broth, reduce liquid to 3 tablespoons; add the cream. Continue
cooking until large bubbles appear and the sauce coats the back of a spoon. Remove from heat, add thyme and sage. Set aside.
Saute Veal: Cut meat into 8 servings. Season with salt and pepper, dredge in a small amount of flour; shake off excess. In a large skillet
over high heat in 2 tablespoons olive oil and 2 tablespoons unsalted butter saute meat very quickly for 1 minute each side. Add any juices
from the pan to the mushrooms, spoon onto individual plates, add the sauteed meat on top and serve with a Zucchini Flower Garnish,if
desired.