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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 43%
  • Fat: 10g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 23.5g
  • Carbohydrate: 3.4g
  • Fiber: 1.1g
  • Cholesterol: 90mg
  • Iron: 1.4mg
  • Sodium: 433mg
  • Calcium: 26mg

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

  1. Combine first 5 ingredients in a small bowl; sprinkle evenly over veal.
  2. 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.
  3. 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.
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