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Veal Scallops With Mushroom Sauce
Prep Time:
10 minutes
Cook Time:
15 minutes
4 servings

1 pound veal for scalloppini, cut 1/4-inch thick

* salt

* pepper

1 (14.5 ounce) can chicken broth

1/4 cup dry sherry

2 tablespoons olive oil

1 medium shallot, minced

8 ounces sliced mushrooms

3 ounces shitake, oyster, or woodear mushrooms, sliced

1 Tbsp. balsamic vinegar

1 teaspoon cornstarch


Season veal on both sides with salt and pepper; set aside.
Pour broth and sherry into a 2-quart saucepan. Boil over Medium-High h
eat 10 to 15 minutes or until reduced to 1 cup.
Meanwhile, heat 1 tablespoon oil in a large skillet over Medium-High h
eat. Sauté veal 45 to 60 seconds per side in 2 batches. Add remaining
1 tablespoon oil to skillet between batches. Place veal on a warm plat
e; cover to keep warm.
Return skillet to Medium heat. Sauté shallot and mushrooms 6 to 8 minu
tes or until tender. Pour reduced broth mixture over mushrooms; stir i
n vinegar. Dissolve cornstarch in 1 tablespoon water; stir into sauce
to thicken. Add any drippings from veal that may have accumulated on p
late. Pour sauce over veal and serve.

Nutritional Information

No Nutritional Information Available


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