Rino's Special Recipe

Name: Rino's Special
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (4-ounce) thinly sliced veal cutlets (scaloppini); 4 (4-ounce) thinly sliced chicken tenderloins; 2 ounces all-purpose flour; 1/2 cup olive oil; 12 shiitake mushrooms cleaned and stems discarded, then sliced; 6 ounces oyster mushrooms, trimmed; 3 ounces porcini mushrooms chopped; 4 large shrimp, shelled and deveined; Salt and fresh ground black pepper; 3 tablespoons brandy; 3/4 cup heavy cream; 1/4 stick butter; Chopped parsley leaves, for garnish

Servings: persons

4 (4-ounce) thinly sliced veal cutlets (scaloppini)
4 (4-ounce) thinly sliced chicken tenderloins
2 ounces all-purpose flour
1/2 cup olive oil
12 shiitake mushrooms cleaned and stems discarded, then sliced
6 ounces oyster mushrooms, trimmed
3 ounces porcini mushrooms chopped
4 large shrimp, shelled and deveined
Salt and fresh ground black pepper
3 tablespoons brandy
3/4 cup heavy cream
1/4 stick butter
Chopped parsley leaves, for garnish

1
Pound the veal and chicken into 1/4-inch thick slices, between sheets of plastic wrap or waxed paper.
2
Add the flour to a large shallow dish.
3
Dredge the veal and chicken in the flour.
4
Heat the olive oil in a large saute pan over medium to low heat.
5
Add veal and chicken and brown on 1 side only.
6
Add all of the mushrooms and saute for 1 to 2 minutes.
7
Drain the oil from the pan, add the shrimp and season with salt and pepper, to taste.
8
Add the brandy and carefully ignite it with a long kitchen match to burn off the alcohol.
9
Stir in the heavy cream and butter and let the sauce reduce for 3 to 4 minutes.
10
Ready to serve.
11
Arrange 1 piece of veal, 1 piece of chicken and 1 shrimp on each serving plate.
12
Top with some mushrooms and sauce and garnish with parsley.
13
Can be served over pasta, if desired.

865

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 (4-ounce) thinly sliced veal cutlets (scaloppini), 4 (4-ounce) thinly sliced chicken tenderloins, 2 ounces all-purpose flour, 1/2 cup olive oil, and more.

Yes, Rino's Special falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rino's Special

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions