Email to Phyllis_ aka_ Filus      

Veal:" Veal Scaloppine in Shiitake Cream Sauce

Source of Recipe

AHA Quick and Easy Cookbook


Recipe Introduction

Serve this elegant but easy entree for a special-occasion dinner or celebration. The sauce can be made ahead and refrigerated. To serve, reheat the sauce in a skillet over low heat after the veal has been cooked. Veal Scaloppine in Shiitake Cream Sauce

Serves 4

Vegetable oil spray
12 ounces veal scaloppine, cut 1/4 inch thick
8 ounces fresh shiitake mushrooms or button mushrooms, cleaned, stemmed, and sliced
4 green onions, sliced
1 teaspoon bottled minced garlic
2 teaspoons all-purpose flour
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/8 teaspoon black pepper
12-ounce can evaporated skim milk
1 tablespoon dry sherry (optional)

Spray a large skillet with vegetable oil. Place over medium-high heat. Add veal to hot skillet and cook 2 minutes. Turn and cook for 2 minutes more or until tender. Remove from skillet and keep warm.

Remove skillet from heat and wipe with a paper towel. Spray skillet with more vegetable oil. Place over medium heat. Add mushrooms, green onions, and garlic. Cook until tender, about 5 minutes.

Stir in flour, thyme, salt, and pepper, then add evaporated skim milk all at once. Cook and stir until thickened and bubbly, about 3 minutes. Cook 1 minute more, stirring constantly. If desired, stir in dry sherry. Return veal to skillet; heat through, about 3 minutes.

One serving (3 ounces veal and 1/3 cup sauce) equals: Calories 180�Protein 22 g�. Carbohydrate 15 g� Cholesterol 59 mg� Sodium 293 mg� Total fat 3 g. (Saturated 1 g Polyunsaturated 0 g Monounsaturated 1 g)