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Alice’s Veal Scaloppine With Mushroom Wine Sauce

Veal Scaloppine with Mushroom Wine Sauce

 

Alice’s Veal Scaloppine with Mushroom Wine Sauce
Alice’s Veal Scaloppine with Mushroom Wine Sauce
Alice’s Veal Scaloppine with Mushroom Wine Sauce
Alice’s Veal Scaloppine with Mushroom Wine Sauce
Veal Scaloppine with Mushroom Wine Sauce
 
Alice’s Veal Scaloppine with Mushroom Wine Sauce
Recipe By:
Ingredients
  • 2 lbs. veal cutlets
  • Salt, red/black pepper
  • Rosemary Infused Olive oil
  • 3 fresh rosemary sprigs
  • 2 fresh lemons, sliced
  • Regular olive oil
  • Flour
  • 1 stick butter
  • 1 (8-oz.) container fresh sliced mushrooms
  • 2 T. minced garlic
  • ½ c. beef broth
  • ⅔ c. white wine
  • ½ c. heavy cream
  • Chopped green onions, garnish
Instructions
  1. Season the veal and place in ziplock bag.
  2. Drizzle rosemary infused olive oil in bag of veal. Massage to coat.
  3. Add the lemon slices and fresh rosemary sprigs. Massage bag again to coat.
  4. Seal bag and let marinate for 3-4 hours.
  5. In large skillet, drizzle with regular olive oil to coat the bottom and place over medium heat.
  6. In a shallow dish, place flour and season with salt and black pepper.
  7. Remove veal cutlets from marinade, shake off excess and dredge in flour mixture. Shake off excess.
  8. Saute in hot olive oil, about 2 minutes per side, depending on thickness of veal cutlet. Remove from skillet and place on paper towels to drain and cover to keep warm.
  9. Do all the cutlets in small batches, add more olive oil as needed.
  10. After browning all cutlets, drain off excess oil from skillet and return to medium heat.
  11. Add the stick of butter and melt.
  12. Add mushrooms and garlic and saute 2-3 minutes.
  13. Add the broth and wine and simmer until it reduces by half. You want to have some liquid.
  14. Slowly add the cream and stir to blend. Taste for seasoning.
  15. Add the veal cutlets back into skillet and spoon sauce to cover them. Heat until all cutlets are hot.
  16. Garnish with chopped green onions.
Notes
***Great with a nice pasta, mashed potatoes or saute spinach!
 

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