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Veal Scallopine




Source of Recipe


WKRG


List of Ingredients




Veal Scallopine


3/4 ounce dried porcinis
1 cup veal or chicken stock
1 1/2 pounds veal scallopine, pounded and flattened
salt
black pepper
seasoned flour, for dredging
2 tbs vegetable oil
4 tbs butter
2 shallots, minced
2 cloves garlic, minced
1/2 cup Madeira wine
3/4 cup heavy cream

Recipe





In a small saucepan, combine dried porcinis with veal stock and bring to a boil. Reduce heat to simmer and cook for 3 minutes. Remove from heat and steep 30minutes. Remove porcinis from liquid, rinse under running water, chop finely and set aside. Strain liquid through a sieve and reserve.

Season Veal with salt and pepper on both sides and lightly dredge in seasoned flour. (Do not do this until you are ready to cook the veal). In a skillet over high heat, add 1 tbs of the oil and heat. Add 2 tbs butter and sauté the veal cooking for one minute on each side.

Transfer veal to a warm plate and add reserved mushrooms, shallots, garlic and Madeira. When it is reduced, add porcini and cook for 3 minutes. Add heavy cream and cook for 3 to 4 minutes. Season with salt and pepper.