Veal Scallopini with Mushroom Cream Sauce

http://teriskitchen.com/veal-recipes/veal-scallopini-mushroom-cream-sauce.html

Serves 4

This scallopini recipe is superb and makes a special presentation for a celebration or entertaining. The ultimate version is made with veal, but it is equally delicious with more economical pork or chicken, adjusting cooking time as needed. The mushroom cream sauce is very easy and makes a special presentation drizzled over the veal as well as a side dish of noodles or other pasta.

Ingredients

   Veal

• 1 pound veal cutlets, pounded thin, about 1/8-inch thick (see comments above)
• 1 cup all-purpose 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, such as cremini
• 2 teaspoons minced fresh garlic
• Salt and pepper to taste
• 1/2 cup dry vermouth
• 1 cup low-sodium chicken broth
• 1/2 teaspoon chopped fresh thyme leaves (can use 1/4 teaspoon dried)
• 1/4 teaspoon rubbed sage
• 1 cup heavy cream
• Chopped fresh parsley for garnish

On a plate, 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, in batches as needed so as not to crowd the pan, and sauté until lightly browned, about 1 to 2 minutes per side. Remove from pan and set aside.

In the same skillet, add a little more 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 scrape up any browned bits in the bottom of the pan. 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, spooning a little sauce over each serving.

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