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    You are in: Home / Recipes / Sauteed Veal With Shrimp, Mushroom, and Brandy Cream Sauce Recipe
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    Sauteed Veal With Shrimp, Mushroom, and Brandy Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Denver cook's Note:

    Found on epicurious. One of my favorites

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.

    Ratings & Reviews:

    • on March 10, 2010


      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!

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    • on August 27, 2009


      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

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    • on June 23, 2008


      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

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    Read All Reviews (4)


    Nutritional Facts for Sauteed Veal With Shrimp, Mushroom, and Brandy Cream Sauce

    Serving Size: 1 (248 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 503.5
    Calories from Fat 252
    Total Fat 28.1 g
    Saturated Fat 16.9 g
    Cholesterol 257.6 mg
    Sodium 406.9 mg
    Total Carbohydrate 32.8 g
    Dietary Fiber 4.6 g
    Sugars 9.9 g
    Protein 24.5 g

    The following items or measurements are not included:

    veal cutlets

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