Veal Recipes

4 servings
Prep time: 10 minutes
Cooking time: 20 minutes

A delectable sauce over tender pieces of veal. Simple yet impressive! Serve with crisp green beans and new potatoes.

Ingredients

1/3 cup all-purpose flour
¼ teaspoon each salt and pepper
1 lb veal scallopinisauteed veal cutlets that have been pounded thin and coated with flour. The veal used is generally taken from a muscle and is cut across the grain and trimmed of any fat. This makes veal scallopine a very low calorie cut of meat. (scaloppine)
2 tablespoons butter, divided
2 teaspoons olive oil, divided
2 cups sliced mushrooms
1 teaspoon dried thyme or rosemary
½ cup dry white wine
1 cup 35% Whipping Cream
½ cup chicken stock
1 tablespoon Dijon mustardBelieved to stimulate the sexual glands and increase desire. Prepare a tenderloin roast (filet mignon) for two with a mustard and peppercorn sauce.
1 teaspoon Worcestershire sauce
chopped fresh parsley

Directions
In shallow dish, combine flour, salt and pepper; lightly dredge each veal piece in flour.
Reserve excess flour mixture.

In large skillet, melt one-quarter of Butter and half of oil over medium-high heat.
Brown veal, in batches, turning once until golden, adding more of the butter and oil between batches as necessary.
Transfer veal to a plate; keep warm.

Reduce heat to medium; add remaining butter to skillet.
Cook mushrooms and thyme, stirring, for about 5 min or until mushrooms are browned.
Pour in wine; cook, scraping bits stuck to pan, until almost evaporated.
Whisk reserved flour mixture into whipping cream and whisk into skillet with chicken stock, mustardBelieved to stimulate the sexual glands and increase desire. Prepare a tenderloin roast (filet mignon) for two with a mustard and peppercorn sauce. and Worcestershire sauce.
Bring to boil over medium-high heat; boil, stirring, for 3 min or until thickened.

Reduce heat to low; season with Worcestershire sauce to your taste.
Return veal scallopinisauteed veal cutlets that have been pounded thin and coated with flour. The veal used is generally taken from a muscle and is cut across the grain and trimmed of any fat. This makes veal scallopine a very low calorie cut of meat. to skillet; coat with sauce and reheat.
Serve sprinkled with parsley.

Also try  Veal Medallion Dijonnaise

How to make veal scallopinisauteed veal cutlets that have been pounded thin and coated with flour. The veal used is generally taken from a muscle and is cut across the grain and trimmed of any fat. This makes veal scallopine a very low calorie cut of meat. slices using a veal top round

Tenderizing veal (making Scallopinisauteed veal cutlets that have been pounded thin and coated with flour. The veal used is generally taken from a muscle and is cut across the grain and trimmed of any fat. This makes veal scallopine a very low calorie cut of meat.) – the cutting board