Sonoma Veal ScallopineFeatured by Red Hill Reserve Wines in the Gold Wine Club.
An amazing recipe of a classic veal scallopine. Enjoy with a Chardonnay directly from your wine of the month box!Yield: 4
Prep Time: 30 Minutes
Cook Time: 15 Minutes
• 1-1/2 pounds Veal scallops, cut 3/8 inch thick and pounded until 1/4 inch thick
• 1/2 teaspoon sage or 2 leaves fresh sage
• Salt and pepper to taste
• 2 tablespoons butter
• 4 tablespoons olive oil
• 3/4 cup Red Hill Chardonnay
• 1 small can button mushrooms, liquid included (if you like mushrooms, use a larger can)
• Juice of 1 lemon
• 4 tablespoons chopped parsley
Season veal with sage, salt and pepper. Dip in flour and shake off excess. In a heavy skillet, melt better with oil. Add veal, 4-5 scallops at a time and sauté them about 2 minutes on each side until they are golden brown. Transfer scallops to a plate. Pour off almost all fat from the skillet, leaving only a thin film on the bottom. Add wine, mushrooms, lemon juice and parsley, and boil briskly 1-2 minutes, stirring constantly. Scrape any browned bits clinging to the skillet. Return veal to skillet. Cover and simmer 10-15 minutes until veal is tender when pierced with the tip of a sharp knife.
Recipe sourced by Red Hill Winery.