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Veal Scaloppine With Fresh Shiitake Mushroom

Veal Scaloppine With Fresh Shiitake Mushroom recipe image
Tender veal scaloppines are seared to perfection and served over a savory sauce made with fresh shiitake and wild mushrooms. The dish is finished with a light reduction of chicken stock, thyme, and arrowroot for a silky texture. This elegant yet approachable main course highlights the delicate flavor of veal paired with earthy mushrooms.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 414.4
Dietary: Gluten-free, Low-cal
Description
Tender veal scaloppines are seared to perfection and served over a savory sauce made with fresh shiitake and wild mushrooms. The dish is finished with a light reduction of chicken stock, thyme, and arrowroot for a silky texture. This elegant yet approachable main course highlights the delicate flavor of veal paired with earthy mushrooms.
Ingredients
  • 1 1/3 tablespoon Walnut Oil
  • 1 1/3 pound Veal Scallops, pounded 1/8"
  • 1 1/3 tablespoon Unsalted Butter
  • 3/16 pound Shiitake mushrooms (fresh)
  • 3/16 pound Mushrooms (fresh)
  • 2 2/3 Shallots
  • 1 1/3 Garlic Cloves
  • 1 1/3 cup Chicken Stock
  • 2/3 teaspoon Tyme (Fresh)
  • 3/16 teaspoon Black pepper
  • 3/16 teaspoon Salt
  • 1/3 teaspoon Arrowroot
  • 2/3 tablespoon Cold water
Directions
  1. 1
    Heat walnut oil in a 12-inch skillet over medium-high heat.
  2. 2
    When hot, sear the veal on both sides, turning quickly.
  3. 3
    Remove with a slotted spatula to a platter and repeat until all veal is seared 2.
  4. 4
    Add the butter to the pan, then add the shiitake, mushrooms, shallots, and garlic.
  5. 5
    Saute, sirring frequently, for 5 minutes or until the shallots are translucent and the mushrooms have softened.
  6. 6
    Add the stock, tyme, pepper, and salt.
  7. 7
    Bring to a boil over medium heat and simmer until the stock is reduced by half.
  8. 8
    Add the arrowroot mixture to the pan and stir in evenly.
  9. 9
    Allow the mixture to simmer for an additional minute or until slightly thickened.
  10. 10
    Return the veal to the pan and bring back to a boil to heat the veal through.
  11. 11
    Do not let the veal cook further, or it will toughen.
  12. 12
    Serve immeadiately.
  13. 13
    Reaheat the sauce over low heat to a simmer and then add the veal to reheat it briefly.
  14. 14
    place of the shiitake, any wild mushroom can be used, such as Italian porcini, morels, chanterelles, or oyster mushrooms.
  15. 15
    Wine Note A classic French white Burgundy or a rich California Chardonnay will pick up the wild mushroom taste.
  16. 16
    Gazelle, p.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 414.4kcal
% Daily Value *
Total Fat 19.8g31%
Saturated Fat 6.2g31%
Cholesterol 134.9mg45%
Sodium 1829.4mg77%
Total Carbohydrate 9.7g4%
Dietary Fiber 0.5g2%
Sugars 9.0g
Protein 42.7g86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: arrowroot, black, boiling, butter, chicken, cloves, cold, fresh, international, low-cal, main, mushroom, mushrooms, oil, pepper, pounded, salt, sauting, scallops, scaloppine
Read it online: https://www.chefs-mate.com/recipe/veal-scaloppine-with-fresh-shiitake-mushroom/