1 pound veal for scalloppini, cut 1/4-inch thick
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.
No Nutritional Information Available