This recipe is taken from the 2005 Milk Calendar. A delectable sauce over tender pieces of veal. Simple yet impressive! Serve with crisp green beans and new potatoes.
- Prep: 10 min
- Cooking: 20 min
- 1/3 cup (80 mL) all-purpose flour
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 lb (450 g) veal scaloppine
- 2 tbsp (30 mL) butter
- 2 tsp (10 mL) olive oil
- 2 cups (500 mL) sliced mushrooms
- 1 tsp (5 mL) dried thyme or dried rosemary
- 1/2 cup (125 mL) dry white wine
- 1 cup (250 mL) 35 % cream
- 1/2 cup (125 mL) chicken broth
- 1 tbsp (15 mL) Dijon mustard
- 1 tsp (5 mL) Worcestershire sauce
- Chopped fresh parsley
In shallow dish, combine flour, salt and pepper; lightly dredge each veal piece in flour. Reserve excess flour mixture.
In large skillet, melt one-quarter of butter and half of oil over medium-high heat. Brown veal, in batches, turning once until golden, adding more of the butter and oil between batches as necessary. Transfer veal to a plate; keep warm.
Reduce heat to medium; add remaining butter to skillet. Sauté mushrooms and thyme, stirring, for about 5 min or until mushrooms are browned. Pour in wine; cook, scraping bits stuck to pan, until almost evaporated. Whisk reserved flour mixture into cream and whisk into skillet with chicken broth, Dijon mustard and Worcestershire sauce. Bring to boil over medium-high heat; boil, stirring, for 3 min or until thickened.
Reduce heat to low. Return veal to skillet; coat with sauce and reheat. Serve sprinkled with fresh parsley.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||6 % / 66 mg|
|Vitamin B12:||47 %|