While in Shipshewana, Indiana I purchased a whole bunch of meat from Yoder’s Meat & Cheese Company; chicken, steak, buffalo burgers, pork chops and veal. All of their meat is farmed locally and fed with only grain and hay using no additives, fillers or chemicals. Sounded good to me! So tonight, I made this with the veal, and served it with a side of cheese and spinach tortellini...
Veal Scallopine with Madeira Wine and Porcini Mushrooms
¾ ounce dried porcinis
1 cup veal or chicken stock
1 ½ pounds veal scallopine, pounded and flattened
Freshly ground black pepper
Seasoned flour, for dredging
2 tablespoons vegetable oil
4 tablespoons butter
2 shallots, minced
2 cloves garlic, minced
½ c. Madeira wine
¾ cup heavy cream
1. In a small saucepan, combine dried porcinis with veal stock, and bring to a boil. Reduce heat to a simmer and cook for 3 minutes. Remove from heat and steep for 30 minutes. Remove porcinis from liquid, rinse under running water, chop finely, and set aside. Strain liquid through a fine sieve and reserve.
2. Season veal with salt and pepper on both sides and lightly dredge in seasoned flour. (Do not do this until you are ready to cook the veal.) In a skillet over high heat, add 1 tablespoon of the oil and heat until hot but not smoking. Add 2 tablespoons of the butter and sauté half of the veal, cooking for 1 minute on each side, until golden brown and crispy. Transfer veal to a warm plate and set aside.
3. Sauté remaining veal in remaining oil and butter, wiping skillet clean between batches if necessary.
4. Transfer veal to warm plate and add reserved porcini mushrooms, shallots, garlic, and Madeira wine, scraping pan bottom with a wooden spoon. When Madeira has reduced by half, add reserved porcini broth , and cook for 3 minutes or until volume is reduced by half. Add heavy cream and cook for 3 to 4 minutes, until sauce is thickened and coats the back of a spoon. Season with salt and pepper to taste, and return veal to skillet to heat through, about 1 ½ minutes. Serve immediately with sauce spooned over the top.
Click HERE for a printable version of the recipe.
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