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    Veal Escallops W/Tomato Cream Sauce


    Source of Recipe


    Debra Rossi


    List of Ingredients


    • 3 Tbsp. butter
    • 1 Tbsp. oil
    • 12 veal scallopine
    • 2 Tbsp. chopped shallots
    • 3/4 cup dry white wine
    • 3/4 cup chicken stock
    • 3/4 cup heavy cream
    • 2 lg. seeded tomatoes, finely chopped
    • 1/2 cup fresh basil, chopped
    • Whole basil leaves to garnish
    • Salt and pepper to taste


    Instructions


    1. Melt butter and oil in a lg. skillet over med-high heat.
    2. Quickly saute both sides of the veal in batches until lightly browned. Remove to a warm platter and continue to saute remaining veal. Cover veal and keep warm.
    3. Pour off excess fat from pan, leaving 2 Tbsp. Stir in shallots and cook 1 min. Add wine and stock, bring to boil and reduce to 1/2 cup.
    4. Add cream and boil until slightly thickened. Stir in tomatoes and chopped basil. Season to taste with salt and pepper.
    5. Return veal to pan and heat gently just until warm. Garnish with whole basil leaves.



    Final Comments


    6 servings
 

 

 

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