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my favorites is Veal Scallopini. . Season with salt and pepper and toss. Stir to combine, and then add the cream. Deglaze the pan with the white wine, and then add the chicken stock. Because both the veal and the sauce is rich, I like fairly small servings with a light side dish, but you can easily scale this up for a bigger appetite. Taste the sauce and season with salt and pepper. Im a big fan of Pinot and mushrooms, and the light tannin in the wine will be tempered by the creamy sauce.
Break a large saute pan to temperature over medium heat, coat with olive oil and add the mushrooms. . I love the flavor and texture of well cooked mushrooms (used chanterelles and how can you go wrong with cream. . Serve it up and enjoy! Remove the scallopini to a plate and put the plate into the 200 degree oven. I really like to cook the mushrooms for the sauce to a well-done stage, where most of the internal water is evaporated, the flavors are concentrated, and the texture is slightly firm. . In this video, I show you a Recipe for Veal Scallopini with my favorite Mushroom Cream Sauce, that will knock your socks off. . I dont love lightly cooked mushrooms as I think they can be a bit mushy/slimy.
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Wine Recommendation: With this veal scallopini and mushroom recipe, I think you can happily serve either a Chardonnay or a Pinot Noir. . Again reduce, until the sauce reaches the desired consistency. If you cant pacsun online coupons find veal, or if its not your thing, the recipe works just as well with chicken or pork. . Add the shallots and garlic to the saut pan and allow them to soften for 30 seconds. Veal this thin, literally takes about 2 minutes total cooking time.