Veal Scalloppine with Creamy Mushroom Sauce

Makes 4
Prep 15 m
Cook 6 m



  1. 1 of 7 Bring a large pot of lightly salted water to boiling (to cook the angel hair pasta).
  2. 2 of 7 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. 3 of 7 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. 4 of 7 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. 5 of 7 Meanwhile, add pasta to boiling water and cook according to package directions; drain and keep warm until serving.
  6. 6 of 7 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. 7 of 7 Serve immediately over angel hair pasta. Makes 4 servings.
Nutrition Information for Veal Scalloppine with Creamy Mushroom Sauce
Servings Per Recipe: 4
Per Serving: 28 g Fat, total, 51 g carb., 45 g pro., 684 kcal cal., 586 mg sodium, 2 g fiber, 13 g sat. fat, 213 mg chol.
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Printed from 07/20/2019