Veal Scallops with Mushrooms and Rosemary

2
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In

Recipe: #35729

September 18, 2020



"I love veal but don't have it very often. This is another quick and delicious meal."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (342.5 g)
  • Calories 389
  • Total Fat - 21.6 g
  • Saturated Fat - 13.4 g
  • Cholesterol - 123.1 mg
  • Sodium - 720.7 mg
  • Total Carbohydrate - 6 g
  • Dietary Fiber - 0 g
  • Sugars - 0 g
  • Protein - 39.9 g
  • Calcium - 103.9 mg
  • Iron - 2.3 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0 mg

Step 1

Thinly slice mushrooms.

Step 2

If veal scallops are too thick, with smooth side of a meat pounder pound thin between sheets of plastic wrap. Pat veal dry with paper towels and season with salt and pepper.

Step 3

In a large heavy skillet cook mushrooms and rosemary in butter over high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are lightly browned, about 7 minutes. Transfer mushroom mixture to a plate.

Step 4

Add 1 1/2 teaspoons oil to skillet and heat until hot but not smoking.

Step 5

Add half of veal to skillet and sear over high heat, 1 to 2 minutes on each side or until lightly browned and cooked through.

Step 6

Transfer veal to a small platter and cook remaining veal in remaining 1 1/2 teaspoons oil in same manner.

Step 7

Add wine carefully to skillet and deglaze, scraping up brown bits.

Step 8

Add cream, mushroom mixture, and salt and pepper to taste and simmer 1 minute.

Step 9

Pour mushroom mixture over veal.

Tips & Variations


No special items needed.

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