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Veal Escalopes with Mushrooms

Photo: Rita Maas
Prep time 10 mins
Yield Serves 4 to 6

Ingredients

  • 6 4- to 5-ounce veal escalopes
  • 1/4 cup all-purpose flour
  • 4 tablespoons olive oil
  • 1/2 cup red wine
  • 1 shallot, minced
  • 2 cups chicken or vegetable stock
  • 3 cups thinly sliced shiitake, cremini, or white button mushrooms
  • 1 tablespoon butter, optional
  • 3/4 tablespoon fresh sage, thinly sliced

How to Make It

  1. Season the veal (it doesn't need pounding--escalopes come that way) with salt and pepper and lightly dredge in flour, shaking off any excess.

  2. In a large skillet, heat 2 tablespoons of oil over medium heat. Place 3 escalopes in the pan and cook until the edges turn golden brown, about 40 seconds. Turn over and cook for another 40 seconds. Transfer to a plate and cover loosely with foil to keep warm. Repeat with the other 3 escalopes, adding the remaining oil.

  3. To make the sauce: Deglaze the pan by adding the wine and shallot, stirring any crystallized juices left clinging to the bottom (use a wooden spoon to prevent scratching). Let the wine reduce until almost dry, about 2 to 3 minutes, then add the stock and mushrooms. Bring to a boil and simmer until the liquid is syrupy, about 9 to 10 minutes. Remove from heat, swirl in the butter (if using), and add the sage. Season to taste with salt and pepper. Spoon the sauce over the veal and serve.