3 cups thinly sliced shiitake, cremini, or white button mushrooms
1 tablespoon butter, optional
3/4 tablespoon fresh sage, thinly sliced
Calories from fat 202
Sat fat 7g
How to Make It
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.
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.
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.
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