VEAL SCALLOPINI WITH MUSHROOM CREAM SAUCE

SERVES 4

What can I say? This is superb. I have made it with veal and I have made it with pork. Either way is great. Serve with Buttered Noodles topped with some of the sauce.

INGREDIENTS

Veal

1 pound veal cutlets or sliced pork loin, pounded very thin, about 1/8-inch thick

1 cup flour

Salt and pepper to taste

1 teaspoon dried parsley

1/4 teaspoon dried thyme

1/4 teaspoon rubbed sage

2 tablespoons olive oil

Mushroom Sauce

1 cup sliced mushrooms (wild are great but white buttons will do)
2 teaspoons minced garlic
Salt and pepper to taste
1/2 cup dry vermouth
1 cup chicken broth
1/4 teaspoon dried thyme (use fresh if available)
1/4 teaspoon rubbed sage (use fresh if available)
1 cup cream
Chopped fresh parsley for garnish

On a plate or piece of waxed paper, combine the flour and seasonings. Dredge the pieces of veal in the flour mixture, coating both sides. Shake off excess. Heat the oil in a large nonstick skillet over high heat. Add the veal (you will probably need to brown in 2 batches) and sauté until lightly browned, about 1 to 2 minutes per side. Remove from pan and set aside. Sauté remaining veal.

In the same skillet, add a little oil if needed and sauté the mushrooms over medium-high heat for about 2 minutes. Add the garlic, salt and pepper; sauté another minute. Add the vermouth and reduce for 1 minute. Then add the chicken broth, thyme and sage. Reduce by half. Add the cream and reduce until thickened, about 5 minutes. Return the veal to the pan and let simmer just until heated, about 2 minutes. Sprinkle with the parsley and serve.

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