Photo: Rino's Special Recipe
Ingredients
- 4 (4-ounce) thinly sliced veal cutlets (scaloppini)
- 4 (4-ounce) thinly sliced chicken tenderloins
- 2 ounces all-purpose flour
- 1/2 cup olive oil
- 12 shiitake mushrooms cleaned and stems discarded, then sliced
- 6 ounces oyster mushrooms, trimmed
- 3 ounces porcini mushrooms chopped
- 4 large shrimp, shelled and deveined
- Salt and fresh ground black pepper
- 3 tablespoons brandy
- 3/4 cup heavy cream
- 1/4 stick butter
- Chopped parsley leaves, for garnish
Directions
Pound the veal and chicken into 1/4-inch thick slices, between sheets of plastic wrap or waxed paper. Add the flour to a large shallow dish. Dredge the veal and chicken in the flour.
Heat the olive oil in a large saute pan over medium to low heat. Add veal and chicken and brown on 1 side only. Add all of the mushrooms and saute for 1 to 2 minutes. Drain the oil from the pan, add the shrimp and season with salt and pepper, to taste. Add the brandy and carefully ignite it with a long kitchen match to burn off the alcohol. Stir in the heavy cream and butter and let the sauce reduce for 3 to 4 minutes. Ready to serve.
Arrange 1 piece of veal, 1 piece of chicken and 1 shrimp on each serving plate. Top with some mushrooms and sauce and garnish with parsley. Can be served over pasta, if desired.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By Mr. Rabor
Wellington, FL
on June 09, 2013
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OUTSTANDING, just OUTSTANDING!!! My favorite dish off of the food network. If you cant find veal stock, a great substitute is a ratio of 75% chicken & 25% beef stock combined. Thank you Chef Tony for sharing. Thank you!
By The Happy Hostess
Tulsa, OK
on November 12, 2012
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It sounds wonderful, but I have never seen a veal bone around here. I will look for veal stock, but that will be hard too. I guess I will use chicken stock, although the recipe doesn't call for it. I wish the lobster ravioli recipe was printed, the show repeats tonight so I will try to jot down what is in that.
By isl_11625306
on August 30, 2012
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Amazing! Soooo delicious! I didn't include veal, just used chicken... Didn't add the brandy because I was afraid to put my kitchen on fire... I also added 1 cup of chicken stock prior to adding cream, and served the dish with fettucini. WOW! Taste like restaurant quality food! Yum! Yum!
Read all 15 reviews