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Veal Scallops With Mushroom Sauce

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Quick and easy


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 to 60 seconds per side in 2 batches. Add remaining 1 tablespoon oil to skillet between batches. 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 tablespoon water; stir into sauce to thicken. Add any drippings from veal that may have accumulated on plate. Pour sauce over veal and serve.
Nutritional Information
No Nutritional Information Available
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