Scaloppine al Rosmarino E Funghi: Eyewitness News Recipe

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Scaloppine al Rosmarino E Funghi
From Chef Larry Riddle

You saw it Thursday, January 25, 2007

Ingredients

1/2 oz. olive oil

flour to dust

4 oz. veal provini sliced very thin

1 oz. shitake mushrooms

1 oz. sherry wine

2 oz. heavy cream

1 oz. chicken stock

1 tsp. rosemary, lightly chopped

1 tbl. unsalted butter

4 oz. cheese mazzaluna, cooked al dente

kosher salt and ground black pepper to taste

Directions

Heat the olive oil in a skillet over high-medium heat.

Dust the veal slices in flour and shake excess off. Place veal into the skillet and sauté for approximately 1 minute on each side.

Add the mushrooms and sauté lightly.

Deglaze the skillet with sherry wine and remove the meat. Add the heavy cream, chicken stock, fresh rosemary, salt and pepper. Reduce the sauce to one third. Add the butter and stir well.

Arrange the veal over cheese mezzaluna on 12" plate. Pour the sauce over the meat. Serve at once.

Makes 1 serving.

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