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Recipe for :

Sautéed Veal Scaloppini with Chardonnay Wine and Mushrooms

This is one of the recipes that has been provided by Shirley Cline from San Fransisco.


2 lbs. veal scaloppini
Salt, to taste
1/4 tsp. white pepper to taste
1-2 oz. flour, as needed
2 oz. butter, as needed
3 oz. heavy cream
5 fluid oz. Chardonnay wine
12 oz. shallots, finely chopped
6 oz. fresh mushrooms, sliced


Cut the veal into 3 ounce cutlets and pound thin. Dry the veal and season with the salt and pepper, dredge in the flour, shake off the excess.

Sauté the veal in the butter until it's golden brown on both sides.

Remove the veal and keep it warm.

Sauté shallots until golden brown. Add mushrooms and sauté until hot.

Deglaze with wine. Add cream and reduce on high heat until half. Serve the
sauce pooled around the veal.

Serves 4

Shirley Cline