Veal Scalloppine with Creamy Mushroom Sauce

Veal Scalloppine with Creamy Mushroom Sauce
Servings: 4 Prep 15 mins Cook 6 mins


  • 4 slices veal (about 1 pound total)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons Wondra flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 large shallot, peeled and finely chopped
  • 1/4 pound oyster mushrooms, coarsely chopped
  • 1/4 cup brandy
  • 1/2 pound angel hair pasta
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 2 tablespoons chopped tarragon
  • 1 tablespoon Dijon mustard

Make It

1. Bring a large pot of lightly salted water to boiling (to cook the angel hair pasta).

2. Cut each veal slice into into three equal-sized pieces. Season veal with 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper. Coat in the flour and shake off excess.

3. Heat 12-inch nonstick saute pan or skillet briefly over medium-high heat; add 1 tablespoon of the butter and 1 tablespoon of the oil. When it sizzles, add veal and saute 1-1/2 minutes per side. Remove and cover to keep warm.

4. Add remaining 1 tablespoon butter and 1 tablespoon oil to pan. Add shallots and mushrooms and cook for 2 minutes, stirring occasionally. Take pan off heat and add the brandy. Cook for about 1 minute until brandy evaporates.

5. Meanwhile, add pasta to boiling water and cook according to package directions; drain and keep warm until serving.

6. Add cream and broth to pan and bring to a simmer. Stir in the tarragon, mustard and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Return veal pieces to pan and gently heat through over medium heat, about 1 minute.

7. Serve immediately over angel hair pasta. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 684, Fat, total (g): 28, chol. (mg): 213, sat. fat (g): 13, carb. (g): 51, fiber (g): 2, pro. (g): 45, sodium (mg): 586, Percent Daily Values are based on a 2,000 calorie diet.