Veal Chasseur – a delicious recipe with veal scallopini, flour, salt, oil, butter, shallot. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
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1
Pound the scaloppine a bit to tenderize the meat.
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2
Heat oil and butter medium high.
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3
Mix together flour salt and pepper.
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4
Lightly flour the meat.
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5
Add the scaloppine; saute until a bit brown on both sides and almost cooked.
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6
Remove from pan; set aside.
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7
Add shallots and garlic and cook 2 minutes.
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8
Add mushrooms; cook another 3 minutes.
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9
Deglaze by slowly whisking in red wine; add chicken broth, Demi Glace and finally tomato paste.
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10
Taste to adjust salt and pepper.
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11
When ready to serve; heat sauce and add the veal scaloppine.
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12
Serve with rice pilaf or a bed of noodle.
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13
This dish can be prepared ahead and finished off just before serving.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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