Recipe courtesy of Tony DiCenso
Rino's Special
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 985
- Total Fat
- 73
- Saturated Fat
- 24
- Carbohydrates
- 39
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 39
- Cholesterol
- 197
- Sodium
- 1124
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
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.