Veal Scallops in Irish Whiskey Sauce

Photo: Jan Smith
For a more affordable alternative, use pork loin chops cut into 1/4-inch-thick slices instead of veal. To slice pork easily, place it in the freezer for 15 minutes before slicing.

Yield:

4 servings (serving size: 2 veal slices and 1/4 cup sauce)

Recipe from

Nutritional Information

Calories 208
Caloriesfromfat 43 %
Fat 10 g
Satfat 3.4 g
Monofat 4.5 g
Polyfat 0.9 g
Protein 23.5 g
Carbohydrate 3.4 g
Fiber 1.1 g
Cholesterol 90 mg
Iron 1.4 mg
Sodium 433 mg
Calcium 26 mg

Ingredients

1 teaspoon Hungarian sweet paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground sage
1/4 teaspoon ground ginger
1 pound (1/4-inch-thick) veal scaloppine
2 teaspoons olive oil, divided
2 teaspoons butter, divided
2 tablespoons freshly chopped shallots
1 (8-ounce) package presliced mushrooms
1/4 cup Irish whiskey
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons sherry
2 tablespoons chopped fresh parsley (optional)

Preparation

Combine first 5 ingredients in a small bowl; sprinkle evenly over veal.

Heat 1 teaspoon oil and 1 teaspoon butter in a large nonstick skillet over medium-high heat. Add half of veal to skillet. Cook 1 minute on each side or until lightly browned. Remove from skillet; set aside, and keep warm. Repeat procedure with remaining olive oil, butter, and veal.

Reduce heat to medium. Add the chopped shallots and presliced mushrooms to pan, and cook 1 minute. Add Irish whiskey, scraping pan to loosen browned bits. Add broth and sherry; simmer 3 minutes or just until sauce begins to thicken. Return veal to pan. Cover and simmer 1 minute or until thoroughly heated. Place veal on a serving platter, and top with mushrooms and sauce. Sprinkle with chopped fresh parsley, if desired. Serve immediately.

Note:

Bruce Aidells,

October 2005