Crispy Veal with Mushroom Sauce
Source of Recipe
net
List of Ingredients
Crispy Veal with Mushroom Sauce
"We don't eat veal very often in our family but when we do, the Crispy Veal with Mushroom Sauce recipe is the one that tantalizes our tastebuds. The wonderful bonus with this recipe is if there are any leftovers, a scrumptious serving of this veal topped with the mushroom sauce and placed between 2 pieces of an Italian roll make a sandwich fit for a king!!" - Nicholas Brudnicki. (Serves 6).
6 pieces veal scaloppini (approx. 4 ounce per piece)
3 onions, thinly sliced
1/4 cup dry sherry
all purpose flour
3 eggs, lightly beaten
2 cups breadcrumbs
1/2 cup Parmesan cheese, grated
25 gm butter
Mushroom Sauce:
25 gm butter
750 gm button mushrooms, cut in halves
1/4 cup all purpose flour
1-1/2 cups beef stock
1/4 cup sour cream
Pound the veal pieces lightly with a meat mallet to get them very thin. Put the veal in a shallow dish with the onions and sherry for about 3 hours. Then drain, reserving the juices and onions for the sauce. Pat the meat dry with paper towels. Toss the meat in flour, dip them in the beaten eggs, and roll them in a combination of the breadcrumbs and parmesan cheese. Cook the veal in 2 batches by melting half of the butter in a frying pan, cooking 3 pieces of veal on each side, remove the veal, wipe the pan with absorbent paper, and add the remaining butter. Perform this routine for the remaining 3 pieces of veal. Keep the veal warm in the oven and serve it with mushroom sauce.
Preparing the Mushroom Sauce:
Melt the butter in the pan, add the reserved onions and sauté until tender. Add the mushrooms and cook for a couple of minutes. Stir in the flour and cook for 1 minute. Stir in the stock with the reserved juices from the veal. Stir continuously and cook until the mixture boils and thickens. Add the sour cream and stir it through.
Recipe
Crispy Veal with Mushroom Sauce
"We don't eat veal very often in our family but when we do, the Crispy Veal with Mushroom Sauce recipe is the one that tantalizes our tastebuds. The wonderful bonus with this recipe is if there are any leftovers, a scrumptious serving of this veal topped with the mushroom sauce and placed between 2 pieces of an Italian roll make a sandwich fit for a king!!" - Nicholas Brudnicki. (Serves 6).
6 pieces veal scaloppini (approx. 4 ounce per piece)
3 onions, thinly sliced
1/4 cup dry sherry
all purpose flour
3 eggs, lightly beaten
2 cups breadcrumbs
1/2 cup Parmesan cheese, grated
25 gm butter
Mushroom Sauce:
25 gm butter
750 gm button mushrooms, cut in halves
1/4 cup all purpose flour
1-1/2 cups beef stock
1/4 cup sour cream
Pound the veal pieces lightly with a meat mallet to get them very thin. Put the veal in a shallow dish with the onions and sherry for about 3 hours. Then drain, reserving the juices and onions for the sauce. Pat the meat dry with paper towels. Toss the meat in flour, dip them in the beaten eggs, and roll them in a combination of the breadcrumbs and parmesan cheese. Cook the veal in 2 batches by melting half of the butter in a frying pan, cooking 3 pieces of veal on each side, remove the veal, wipe the pan with absorbent paper, and add the remaining butter. Perform this routine for the remaining 3 pieces of veal. Keep the veal warm in the oven and serve it with mushroom sauce.
Preparing the Mushroom Sauce:
Melt the butter in the pan, add the reserved onions and sauté until tender. Add the mushrooms and cook for a couple of minutes. Stir in the flour and cook for 1 minute. Stir in the stock with the reserved juices from the veal. Stir continuously and cook until the mixture boils and thickens. Add the sour cream and stir it through.
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