Veal Scallops With Mushrooms, Ham, and Cheese
From The Red Lion Inn Cookbook
(Canada, UK), by Suzi Forbes
1/2 cup butter
4 Tbsp shallots, minced
1 pound mushrooms, sliced
2 cups heavy cream
4 veal cutlets (6 ounces each), pounded 3/16-in thick
salt and pepper to taste
2/3 cup dry white wine
4 thin slices cooked ham, julienned
8 thin slices Swiss cheese
Preheat the broiler.
Heat 1/4 cup of the butter in a large skillet, sauté 2
Tbsp of the shallots over medium heat until soft, about 2
to 3 minutes. Stir in the mushrooms and sauté until moisture has
evaporated, about 10 minutes. Then stir in 2/3 cup of the cream,
and season with the salt and pepper. Cook, stirring occasionally,
until the cream is reduced by half, and the sauce has thickened
considerably, about 10 minutes. Keep warm.
Sprinkle the veal with salt and pepper, and dust with flour.
Melt the remaining 1/4 cup butter in another skillet, and sauté
the cutlets over medium heat for 2 minutes on each side, or until
cooked through. Transfer them to a flameproof gratin dish and
Pour off any butter remaining in the skillet. Add the remaining 2
Tbsp shallots and the wine, scraping up the brown bits on
the bottom of the pan. Reduce the mixture by one-third over high
heat, about 4 minutes. Stir in the remaining 1-1/3 cups cream
and cook until the mixture is reduced by one-half, and has
thickened considerably, about 10 minutes. Season with salt and
pepper to taste.
Top each cutlet with some of the creamed mushrooms, then
some julienned ham, 2 slices of cheese, and the sauce. Broil for
2 minutes and serve immediately.
Yield: Serves 4
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