Rino's Special

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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