Veal Scallops with Mushrooms and Rosemary
September 18, 2020
"I love veal but don't have it very often. This is another quick and delicious meal."
- 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
Thinly slice mushrooms.
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.
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.
Add 1 1/2 teaspoons oil to skillet and heat until hot but not smoking.
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.
Transfer veal to a small platter and cook remaining veal in remaining 1 1/2 teaspoons oil in same manner.
Add wine carefully to skillet and deglaze, scraping up brown bits.
Add cream, mushroom mixture, and salt and pepper to taste and simmer 1 minute.
Pour mushroom mixture over veal.
Tips & Variations
No special items needed.