Veal Scallopini

Prep Time: 25 mins | Cook Time: 15 minutes | Course: Dinner | Servings: 2

Tender veal scallopini over angel hair pasta with a mushroom and garlic creamy sauce. This would be great over a bed of steamed spinach. If you can find glace de veau, it adds something special to the dish. It’s a veal stock sometimes found in the freezer section of specialty markets.

12 oz angel hair pasta, cooked

4 Tbsp butter

2 Tbsp olive oil

2 large shallots, chopped

2 cloves garlic, minced

2 cups shiitake mushrooms, sliced

¼ cup flour

Salt and pepper, to taste

4 veal scallopini

1 cup white wine

1 cup heavy cream

2 Tbsp glace de veau, optional

2 Tbsp parsley, chopped

2 sprigs fresh thyme 

Stir butter and olive oil over medium heat in a large frying pan. Add shallots, garlic and mushrooms. Cook for 3 minutes. Move veggies to the edges of the pan. Measure flour, salt and pepper in a ziplock bag and shake the veal to coat. Place veal in the center of the pan and cook for 1-2 minutes per side. Remove the veal to a platter and keep warm. Add the wine to the skillet and stir scraping up any browned bits, cooking for 2 minutes. Stir in heavy cream, glace de veau and taste for seasoning, cook for an additional 2 minutes. Add cooked and drained pasta to the skillet and stir in, top with the beef and spoon sauce over the top. Garnish with parsley and thyme sprigs.