Veal Scallops With Mushrooms and Rosemary

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“I haven't made this in such a long time, but my notes said that we loved it, lol. From Gourmet magazine.”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Thinly slice mushrooms.
  2. If veal scallops are too thick, with smooth side of a meat pounder pound thin between sheets of plastic wrap.
  3. Pat veal dry with paper towels and season with salt and pepper.
  4. In a large heavy skillet cook mushrooms and rosemary in butter over high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are lightly browned, about 7 minutes.
  5. Transfer mushroom mixture to a plate.
  6. Add 1 1/2 teaspoons oil to skillet and heat until hot but not smoking.
  7. Add half of veal to skillet and sear over high heat, 1 to 2 minutes on each side or until lightly browned and cooked through.
  8. Transfer veal to a small platter and cook remaining veal in remaining 1 1/2 teaspoons oil in same manner.
  9. Add wine carefully to skillet and deglaze, scraping up brown bits.
  10. Add cream, mushroom mixture, and salt and pepper to taste and simmer 1 minute.
  11. Pour mushroom mixture over veal.

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