• 4servings
  • 35minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D
MineralsCopper, Natrium, Calcium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 (4-ounce) thinly sliced veal cutlets (scaloppini)

  2. 4 (4-ounce) thinly sliced chicken tenderloins

  3. 2 ounces all-purpose flour

  4. 1/2 cup olive oil

  5. 12 shiitake mushrooms cleaned and stems discarded, then sliced

  6. 6 ounces oyster mushrooms, trimmed

  7. 3 ounces porcini mushrooms chopped

  8. 4 large shrimp, shelled and deveined

  9. Salt and fresh ground black pepper

  10. 3 tablespoons brandy

  11. 3/4 cup heavy cream

  12. 1/4 stick butter

  13. Chopped parsley leaves, for garnish

  14. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Instructions Jump to Ingredients ↑

  1. Pound the veal and chicken into 1/4-inch thick slices, between sheets of plastic wrap or waxed paper. Add the flour to a large shallow dish. Dredge the veal and chicken in the flour.

  2. Heat the olive oil in a large saute pan over medium to low heat. Add veal and chicken and brown on 1 side only. Add all of the mushrooms and saute for 1 to 2 minutes. Drain the oil from the pan, add the shrimp and season with salt and pepper, to taste. Add the brandy and carefully ignite it with a long kitchen match to burn off the alcohol. Stir in the heavy cream and butter and let the sauce reduce for 3 to 4 minutes. Ready to serve.

  3. Arrange 1 piece of veal, 1 piece of chicken and 1 shrimp on each serving plate. Top with some mushrooms and sauce and garnish with parsley. Can be served over pasta, if desired.


Send feedback