Veal Scaloppine With Shiitakes Recipe

Name: Veal Scaloppine With Shiitakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon ground white pepper; 2 pounds thinly sliced veal; 1/2 cup olive oil; 1/2 pound fresh shiitake mushrooms; 3/4 cup dry red wine; 1 1/2 tablespoons honey; 2 teaspoons lemon juice; 3/4 cup water; 1/4 cup liquid vegetable broth concentrate; 1/2 cup butter, cubed

Servings: persons

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground white pepper
2 pounds thinly sliced veal
1/2 cup olive oil
1/2 pound fresh shiitake mushrooms
3/4 cup dry red wine
1 1/2 tablespoons honey
2 teaspoons lemon juice
3/4 cup water
1/4 cup liquid vegetable broth concentrate
1/2 cup butter, cubed

1
Stir together first 3 ingredients. Dredge veal in mixture.
2
Cook veal, in batches, in about 1 1/2 tablespoons hot oil at a time in a large nonstick skillet over high heat 1 minute on each side. Remove from skillet, reserving hot drippings in pan.
3
Add mushrooms to hot drippings, and saute 1 minute; remove from skillet, reserving drippings in pan. Add wine and next 4 ingredients to drippings; cook over medium heat 10 minutes, stirring to loosen particles from bottom. Gradually whisk in butter until blended. Return veal and mushrooms to skillet, stirring gently to coat.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 12 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon ground white pepper, 2 pounds thinly sliced veal, and more.

Yes, Veal Scaloppine With Shiitakes falls under the Meat & Poultry 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.

Veal Scaloppine With Shiitakes

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