Veal Scallopini w/ Mushroom Print Email

12 thin veal cutlets, about 3 inch in diameter
canola oil
flour, salt, pepper, paprika
1/2 cup onion, diced
1 cup sliced mushrooms, wild or white
2-3 Tbsp. parsley
pinch of basil
juice of 1/2 lemon
1 glass of white wine
1/2 wine glass of reduced stock or brown sauce
half & half

Heat a heavy bottomed pan over high heat. Dredge veal in flour then sprinkle with salt, pepper and paprika. Add oil to pan and swirl to coat. Place veal cutlets in pan and brown, 2-3 minutes per side. Transfer to another pan and hold in warm oven.

Return pan to high flame. Add onions, mushrooms, parlsey and another splash of oil if needed. Cook for 1 minute then add lemon juice, stock or brown sauce, wine and herbs. Reduce until thick like jelly, add a splash of cream, simmer and taste. Adjust with a little more wine, seasonings, cream or whatever is needed.

Lay cutlets on plates, topping with sauce. Serve with steamed carrots, asparagus and roesti potatoes.
-Serves 4

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