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

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

Directions


Season veal on both sides with salt and pepper; set aside.
Pour broth and sherry into a 2-quart saucepan. Boil over Medium-High heat 10 to 15 minutes
or until reduced to 1 cup.
Meanwhile, heat 1 tablespoon oil in a large skillet over Medium-High heat. Sauté veal 45 t
o 60 seconds per side in 2 batches. Add remaining 1 tablespoon oil to skillet between batc
hes. Place veal on a warm plate; cover to keep warm.
Return skillet to Medium heat. Sauté shallot and mushrooms 6 to 8 minutes or until tender.
Pour reduced broth mixture over mushrooms; stir in vinegar. Dissolve cornstarch in 1 tabl
espoon water; stir into sauce to thicken. Add any drippings from veal that may have accumu
lated on plate. Pour sauce over veal and serve.

Nutritional Information


No Nutritional Information Available


Source


Cooking Connection