3 Reviews

I like this recipe but I would dredge the veal in flour and saute it in oil first. Then my second step wold be to remove the veal and add the onions,mushrooms, garlic etc. directly to the pan and saute for a few mins. Then deglaze the pan with white wine and add a little broth and bring to a simmer (at this point add a pinch of saffron th turn the sauce a nice golden color)then add the cream. The final step would be to add the veal back to the pan and pour the sauce over it and serve.

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stacykirby March 08, 2016

This is fantastic!I made it for 2. I used Knorr's beef demi-glace,skim Carnation milk and I didn't have lemon juice.I also browned the veal and set it aside before making the mushroom sauce.If you love veal,you have to try this;it is a Wow recipe.I buy my veal at Costco;best price;I vaccum seal it and it is like fresh when you need it.I made this for Photo Tag; a recipe going into my Zarr's Our Favourites. Thank you so much for posting. Rita

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Sage August 08, 2008

Oh boy, this is a major make again meal! I used chicken instead of veal, but other than that I made as stated. The sauce was devine and would taste excellent on almost anything!

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anme May 01, 2008
Sauteed Veal Scallops in a Wild Mushroom Cream Sauce