Scallopini With Brandy And Mushroom Cream Sauce Recipe
Ingredients
| Dried wild mushrooms | 10 Gram | |
| Warm water | 1⁄2 Cup (8 tbs) | |
| Veal scaloppini | 1 1⁄2 Pound | |
| All purpose flour | 1⁄2 Cup (8 tbs) | |
| Vegetable oil | 3 Tablespoon | |
| Butter | 3 Tablespoon | |
| Sliced mushrooms | 1 Pound | |
| Cognac | 2 Tablespoon | |
| Whipping cream | 3⁄4 Cup (12 tbs) | |
| Chopped parsley | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 574 Calories from Fat 327
% Daily Value*
Total Fat 37 g56.3%
Saturated Fat 16.3 g81.6%
Trans Fat 0 g
Cholesterol 186.8 mg62.3%
Sodium 699.5 mg29.1%
Total Carbohydrates 16 g5.3%
Dietary Fiber 1.8 g7.3%
Sugars 3 g
Protein 38 g75.9%
Vitamin A 12.2% Vitamin C 11.2%
Calcium 2.8% Iron 4.6%
*Based on a 2000 Calorie diet
Directions
Drain through cheesecloth- or paper towel-lined sieve; reserve liquid.
Rinse mushrooms; chop finely and set aside.
Dredge scallopini lightly in flour.
Season with salt and pepper to taste.
In large skillet, heat oil with 1 tbsp (15 mL) of the butter over medium-high heat; cook scallopini, in batches, for 2 minutes per side or until lightly browned, adding another tablespoon (15 mL) of the butter as needed.
Transfer scallopini to warmed serving platter; cover and keep warm.
Discard fat from skillet.
Melt remaining butter over medium-high heat; add dried and fresh mushrooms.
Cook, stirring occasionally, for about 5 minutes or until just tender.
Add reserved mushroom soaking liquid along with cognac.
Cook for 1 to 2 minutes or until liquid has almost evaporated.
Pour in cream; cook for 3 to 4 minutes or until sauce is thick enough to coat spoon.
Season with salt and pepper to taste.
Reduce heat to low and return scallopini to skillet; cook for 2 to 3 minutes or until heated through.
Sprinkle with parsley.
Chef
