Veal Scallops in Irish Whiskey Sauce

Cooking Light

Veal Scallops in Irish Whiskey Sauce
Veal Scallops in Irish Whiskey Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tsp Hungarian sweet paprika

  • 1/2

    tsp salt

  • 1/2

    tsp freshly ground black pepper

  • 1/4

    tsp ground sage

  • 1/4

    tsp ground ginger

  • 1

    lb (1/4" thick) veal scaloppine

  • 2

    tsp olive oil, divided

  • 2

    tsp butter, divided

  • 2

    Tbsp freshly chopped shallots

  • 1

    8oz pkg presliced mushrooms

  • 1/4

    cup Irish whiskey

  • 1/2

    cup fat-free, less-sodium chicken broth

  • 2

    Tbsp sherry

  • 2

    Tbsp chopped fresh parsley (optional)

Directions

Combine first 5 ingredients in a small bowl; sprinkle evenly over veal. Heat 1 tsp oil and 1 tsp butter in a large nonstick skillet over medium-high heat. Add half of veal to skillet. Cook 1 minute on each side or until lightly browned. Remove from skillet; set aside, and keep warm. Repeat procedure with remaining olive oil, butter, and veal. Reduce heat to medium. Add the chopped shallots and presliced mushrooms to pan, and cook 1 minutes. Add Irish whiskey, scraping pan to loosen browned bits. Add broth and sherry; simmer 3 minutes or just until sauce begins to thicken. Return veal to pan. Cover and simmer 1 minute or until thoroughly heated. Place veal on a serving platter and top with mushrooms and sauce. Sprinkle with chopped fresh parsley, if desired. Serve immediately.

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