ART: Chef Hat

2 (5 to 6 oz) veal cuts or veal top loin cut very thin scallopini style
2 tbs butter
2tsp shallots, chopped
1 tsp. garlic (fresh or granulated)
1 tbs. fresh parsley, chopped
1/4 c. mushrooms, sliced
1/4 to 1/2 c. Chardonnay
1/2 to3/4 c. heavy whipping cream

Pound veal cuts down to 1/8 to 1/4 inch thick. Dredge in flour and set aside.

In a saute or fry pan melt butter, add shallots, garlic, parsley and mushrooms, keeping them to one side of the pan. On the other side of the pan, place the veal cuts. Saute veal 2-3 minutes on each side then deglaze with Chardonnay and reduce.

Add cream and reduce once more.

Place the veal on plates and divide the sauce between the two cuts.

Serves 2

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