Prep 5 mins
Cook 10 mins
I have been making this recipe for years. It is very easy to make, and the sauce is to die for! I have used chicken in place of the veal on many occasions. Just pound the chicken until fairly thin.
- all-purpose flour, for dredging
- white pepper
- 12 ounces veal scallops
- 4 tablespoons butter
- 2⁄3 cup whipping cream
- 1⁄4 cup freshly grated horseradish (or more to taste) or 4 teaspoons prepared horseradish
- 1⁄2 cup peeled seeded, diced tomato (I have used petite diced canned tomatoes in replacement of the fresh on occasion)
- 4 teaspoons minced fresh parsley
- 4 teaspoons minced chives
- Season flour with salt and pepper.
- Dredge veal in flour; shake off excess.
- Melt butter in heavy skillet over high heat.
- Add veal and cook until tender, about 2 minutes per side.
- Divide veal between plates; tent with foil to keep warm.
- Wipe out skillet.
- Add cream and horseradish to same skillet and boil until liquid is reduced by half, about 2 minutes.
- Taste, add more horseradish if desired.
- Add tomato, parsley and chives and stir to heat through.
- Spoon cream sauce over veal.
Who knew Scaloppine could be so easy?! This is a very tasty dish. The sauce is wonderful although I did add a little salt and pepper in the end. It also looks gorgeous with such a pretty sauce. The red and green in the cream sauce tastes as good as it looks. I was unable to get veal from my butcher this week so used chicken. The chicken was nice but I do want to try it with the veal in the future. Thanks for sharing your recipe. Made for 2010 PAC.