Recipe by Dr. Jenny
DH and I made this delicious dish for dinner a few nights ago. We used veal scallopine instead of the cutlets and it still turned out great. From Williams-Sonoma "Steak and Chop" cookbook.
Top Review by threeovens
This is pretty different than anything I have ever had before. The combination of paprika and tarragon was unique to me. The only change I made was to make it more diabetic friendly by not dredging in flour before cooking in butter and oil. I seasoned the meat directly, then grilled it. Just be aware, if you want to do this, to used less of the seasonings or it may be a bit spicy. Made for ZWT 6.
- 8 veal cutlets (about 1 1/2 lb total weight)
- 1 cup all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon dried tarragon
- salt & freshly ground black pepper, to taste
- 1 tablespoon unsalted butter (plus more, if needed)
- 1 tablespoon olive oil
- 1 lb wild mushroom, brushed clean and chopped (such as chanterelles, porcini, morels, shiitakes, or a combination)
- 1⁄4 cup sherry wine (can also use marsala)
- 1⁄2 cup chicken stock (or veal stock)
- 2 tablespoons tomato paste
- 2 tablespoons heavy cream (or sour cream)
Directions See How It's Made
- Place the veal cutlets between 2 pieces of parchment paper or plastic wrap. Using a meat mallet or rolling pin, flatten the cutlets to an even thickness of about 1/4 inch. In a shallow bowl or deep plate, mix together the flour, paprika, tarragon, 2 tsp salt, and 1 tsp pepper. Dredge the veal on both sides in the seasoned flour, shake off the excess, and set aside.
- In a large frying pan, melt the 1 Tb butter with the olive oil over medium-high heat. When the butter is foaming, add the veal, in batches to avoid crowding, and saute, turning once or twice, until lightly browned on both sides, 5-6 minutes. Transfer the cutlets to a platter and tent loosely with aluminum foil to keep them warm.
- Add more butter if needed and add the mushrooms to the pan. Saute, stirring often, until softened and lightly browned, 4-5 minutes. Stir in the sherry, stock, and tomato paste. Raise the heat to high and cook, stirring often, until the sauce thickens, 3-5 minutes. Remove from the heat and stir in the cream.
- Transfer the veal to individual plates and top with the mushroom sauce. Serve at once.