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Recipe courtesy of Tony DiCenso

Rino's Special

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  • Level: Intermediate
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.