Total Time
30mins
Prep 30 mins
Cook 0 mins

Wonderful recipe I found in my Cordon Bleu Cookbook. I admit I took a few shortcuts but it still comes our spectacular.

Ingredients Nutrition

Directions

  1. Pound the scaloppine a bit to tenderize the meat.
  2. Heat oil and butter medium high.
  3. Mix together flour salt and pepper.
  4. Lightly flour the meat.
  5. Add the scaloppine; sauté until a bit brown on both sides and almost cooked.
  6. Remove from pan; set aside.
  7. Add shallots and garlic and cook 2 minutes.
  8. Add mushrooms; cook another 3 minutes.
  9. Deglaze by slowly whisking in red wine; add chicken broth, Demi Glace and finally tomato paste.
  10. Taste to adjust salt and pepper.
  11. When ready to serve; heat sauce and add the veal scaloppine.
  12. Serve with rice pilaf or a bed of noodle.
  13. This dish can be prepared ahead and finished off just before serving.

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