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Veal Scallops in Irish Whiskey Sauce


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  • 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)


Servings 4


Step 1

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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