Veal Scaloppini Recipe
Ingredients
| 1 1/2 pounds veal cut into scallops 1/4 inch thick | ||
| Butter | 6 Tablespoon | |
| Brandy | 1/4 Cup (16 tbs) | |
| Chicken stock | 1 Cup (16 tbs) | |
| 1/4 cup Chablis or other dry white wine | ||
| Dry sherry | 2 Tablespoon | |
| 1 pound porcini mushrooms, sliced | ||
| 2 tomatoes, peeled and chopped | ||
| Garlic powder | 1 Teaspoon | |
| 1/2 cup grated Swiss cheese | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat broiler.
Pat salt and pepper into veal.
In a skillet melt butter, then add veal to brown.
Heat brandy.
Pour over veal and ignite.
Remove veal from skillet and keep warm.
Pour Chicken Stock, Chablis, and sherry into skillet.
Simmer until liquid reduces by half.
Return veal to skillet.
Simmer for 10 minutes.
Keep warm until serving.
Saute mushrooms in 2 tablespoons butter until brown.
Add tomatoes and garlic powder.
Simmer for 5 minutes.
Place mushroom mixture in baking dish.
Add veal and cover with wine sauce.
Sprinkle with grated Swiss and Parmesan cheeses.
Broil until cheese is brown and bubbly.
Serve immediately.
Pat salt and pepper into veal.
In a skillet melt butter, then add veal to brown.
Heat brandy.
Pour over veal and ignite.
Remove veal from skillet and keep warm.
Pour Chicken Stock, Chablis, and sherry into skillet.
Simmer until liquid reduces by half.
Return veal to skillet.
Simmer for 10 minutes.
Keep warm until serving.
Saute mushrooms in 2 tablespoons butter until brown.
Add tomatoes and garlic powder.
Simmer for 5 minutes.
Place mushroom mixture in baking dish.
Add veal and cover with wine sauce.
Sprinkle with grated Swiss and Parmesan cheeses.
Broil until cheese is brown and bubbly.
Serve immediately.
Chef
