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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 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


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