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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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Dr. Jenny March 10, 2010

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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Chef at Large August 27, 2009

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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gourmetcountrycook June 23, 2008

Excellent dish. Little more complicated than I'm used to but it came out great. Thanks.

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mmaggiacomo November 13, 2006
Sauteed Veal With Shrimp, Mushroom, and Brandy Cream Sauce