Recipe by landlocked #2
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.
Top Review by GaylaV
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.
- 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
Directions See How It's Made
- 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.