TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Veal Cutlets with Tomato Cream Sauce

Wiener Schnitzel (Breaded Veal Cutlets)

Pork Cutlets with Maple, Mustard and Sage Sauce

Fettuccine with Creamy Dried Mushroom and Sage Sauce

Lamb and Veal Recipes

Easy Recipes for Elegant Entertaining

Veal Scallopini with Mushroom Cream Sauce

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.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.