A delicious dish of veal scallops in a mushroom sauce with flavors of wine, herbs and hints of wine. Very rich and simple to prepare. Make a lower fat version by eliminating the cream and wine.
Learn more about Elda Benassini
Ingredients10 portions
Preparation
Put flour on a plate and season it with salt and pepper.
Pass the veal escalopes through the flour and shake them to remove the excess.
In a thick frying pan, add a little oil and sauté the shallot with the garlic over low heat.
Add the mushrooms and let them release their liquid for about 5 minutes.
Add half the wine and herbs (basil and sage). Let the wine evaporate.
Reserve the mushrooms on a plate.
Put oil in the same pan where the mushrooms were cooked. Let it heat up and pass the veal escalopes until lightly browned. Take them out and reserve.
In the same pan, add the rest of the wine and let it thicken. Add the consommé and let it reduce by half.
Add the cream and mushrooms. Spice with salt and pepper. Add the chopped parsley.
Serve the veal escalopes hot with the mushroom sauce on top. Sprinkle with more chopped parsley and serve.
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