Name: Rino's Special
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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

Watch how to make this recipe.

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 a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Tony DiCenso, Rino's Place, Boston, MA

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Rino's Special

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