• 20minutes
  • 481calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, D
MineralsCopper, Natrium, Calcium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup shallot , minced

  2. 8 ounces wild mushrooms (such as chanterelles shiitake oyster or a combination)

  3. 1 teaspoon fresh thyme , minced

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon black pepper

  6. 1 large garlic clove , minced

  7. 1/2 cup dry white wine

  8. 1 cup veal demi-glace

  9. 1 cup heavy cream

  10. 8 veal cutlets, scallopini style

  11. flour , for dredging

  12. 1/4 teaspoon salt

  13. 1/4 teaspoon black pepper

  14. 2 tablespoons olive oil

  15. 2 tablespoons unsalted butter

  16. 1 tablespoon lemon juice

  17. 1/2 teaspoon fresh chervil , minced

Instructions Jump to Ingredients ↑

  1. MAKE THE SAUCE: In a saute pan set over moderately high flame, heat the oil and butter until hot. Add the shallots and cook, stirring, 1 minute.

  2. Add the mushrooms, thyme and salt and pepper and cook, stirring occasionally, for 5 minutes, or until mushrooms are soft.

  3. Add the garlic and cook, stirring, 1 minute. Add the wine and reduce by half. Add the demiglace and simmer 5 minutes.

  4. Add the cream and reduce until lightly thickened. Cover with a round of buttered wax paper and keep hot.

  5. MAKE THE VEAL: Dredge the veal scallops in flour, shaking off excess, and season with salt and pepper.

  6. In large skillet set over moderate flame, heat olive oil and butter until hot. Add scallops and saute for 1 minute on each side.

  7. Transfer to sauce for just a minute and season mixture with fresh lemon juice and Chervil.


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