Prep 20 mins
Cook 30 mins
Found on epicurious. One of my favorites
- 6 tablespoons unsalted butter
- 1 red onion, halved, thinly sliced
- 8 ounces shiitake mushrooms, stemmed, caps thinly sliced
- 6 tablespoons brandy
- 1 cup beef stock or 1 cup canned beef broth
- 1 cup chicken stock or 1 cup canned low sodium chicken broth
- 1 cup whipping cream
- all-purpose flour
- 6 veal cutlets, each pounded to 1/4-inch thickness
- 24 uncooked shrimp, peeled, deveined
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; sauté until translucent, about 4 minutes. Add mushrooms; sauté until beginning to brown, about 3 minutes. Remove skillet from heat; add brandy. Carefully ignite; when flames subside, return to heat. Simmer until brandy is almost evaporated, about 1 minute. Add beef stock and chicken stock; boil 5 minutes. Add cream; boil until sauce coats spoon, about 14 minutes. Pour sauce into bowl; clean skillet.
- Place flour in shallow dish. Sprinkle veal cutlets with salt and pepper; coat with flour. Melt 2 tablespoons butter in same heavy large skillet over high heat. Add 3 veal cutlets to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer veal to plate. Repeat with remaining veal cutlets. Cover veal to keep warm.
- Melt remaining butter in same skillet. Add shrimp; sauté until just opaque in center, about 3 minutes. Pour sauce into skillet; stir until heated through, scraping up any browned bits. Divide veal among plates. Top with shrimp and sauce.
This recipe was fantastic! We loved it! DH is not a great fan of veal when it is on the menu and even he said it was really good and he would have it again. The sauce is incredible and we found the dish very simple to make, with very little prep involved. I easily halved the recipe to suit the two of us and accommodate 3 veal scallopines. Since the veal was in scallopine form, I did not have to pound it. These were the only modifications I made to the recipe, as it does not need any modifications. I am putting this in my keeper book and we will definitely be making it again. We served with a side of roasted asparagus. Thanks!
Outstanding recipe. I tried it a month ago and it's been my family favorite ever since. We really love this brandy mushroom sauce so much that I usualy double the recipe and use it with other meats that I BBQ like chicken, steak, etc. The only I've added to the recipe (personally preference) is Brovil beef & chicken sauce for extra flavour
Terrific dish. I made it with pork tenderloin pounded and breaded. Used 2 cups of chicken stock. 2 Garlic cloves . Used the shiitake mushrooms. To try not to use more than 2 pans, I sauted shrimp in pork pan and deglazed that with chicken stock. Then fished dish in a Le Cruset pan. Served on linguini. Sooo Good! I will make again and again. thanks