Veal Scallopine with Madeira and Porcini Mushrooms

Total Time:
1 hr 20 min
20 min
1 hr

6 servings

  • 3/4 ounce dried porcinis
  • 1 cup veal or chicken stock
  • 1 1/2 pounds veal scallopine, pounded and flattened
  • Salt
  • Freshly ground black pepper
  • Seasoned flour, for dredging
  • 2 tablespoons vegetable oil
  • 4 tablespoons butter
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1/2 cup Madeira wine
  • 3/4 cup heavy cream
  • In a small saucepan, combine dried porcinis with veal stock, and bring to a boil. Reduce heat to a simmer and cook for 3 minutes. Remove from heat and steep for 30 minutes. Remove porcinis from liquid, rinse under running water, chop finely, and set aside. Strain liquid through a fine sieve and reserve.

  • Season veal with salt and pepper on both sides and lightly dredge in seasoned flour. (Do not do this until you are ready to cook the veal.) In a skillet over high heat, add 1 tablespoon of the oil and heat until hot but not smoking. Add 2 tablespoons of the butter and saute half of the veal, cooking for 1 minute on each side, until golden brown and crispy. Transfer veal to a warm plate and set aside.

  • Saute remaining veal in remaining oil and butter, wiping skillet clean between batches if necessary.

  • Transfer veal to warm plate and add reserved porcini mushrooms, shallots, garlic, and Madeira, scraping pan bottom with a wooden spoon. When Madeira has reduced by half, add reserved porcini broth, and cook for 3 minutes or until volume is reduced by half. Add heavy cream and cook for 3 to 4 minutes, until sauce is thickened and coats the back of a spoon. Season with salt and pepper, to taste, and return veal to skillet to heat through, about 1 1/2 minutes. Serve immediately with sauce spooned over the top.

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