Recipe: Scallopini Veal Cutlets

Earlier this week I wrote a book review of Fremantle's Family Cookbook by Peter Vinci

Well I can't do a cookbook review without cooking from it right!

So I picked this delicious main course recipe for Scallopini (Veal Cutlets) with a creamy mushroom sauce that is too tasty not to share with you all. 

Now I know sometimes veal can be hard to find or not to everyone's taste so you could use pork for this recipe as well. 

Scallopini (Veal Cutlets)

Fremantle's Family Cookbook
Serves 2

Ingredients

4 Veal scallopini (2 per person)
1/2 cup plain flour
1 cup mushrooms, thinly sliced
1 garlic clove, roughly chopped
1 shallot, thinly sliced
1 tbsp dijon mustard
1/2 cup chicken stock
1 tbsp tarragon, chopped
1 tbsp chives, chopped
2 tbsp butter
2 sage leaves
2 tbsp marsala
2 tbsp white wine
2 tbsp water or chicken stock
1/4 cup cream  (optional, but makes the sauce extra creamy)
Olive oil

Method

1.  Season the veal with salt and pepper and lightly coat with plain flour. Heat up a fry pan with olive oil.

2. In a saucepan add the olive oil, butter, garlic, shallot, mustard, sage, mushrooms, marsala, white wine and water/chicken stock. Saute until the mushrooms are brown. When the sauce is about to come to the boil, add the cream, tarragon and chives.

3. Add veal to the hot pan and cook for 3 minutes or until golden.

4. Serve veal with generous spoonfuls of the creamy mushroom sauce on top.

Enjoy with a side of potatoes and tomatoes roasted with olive oil, rosemary, salt and pepper
..... and a bottle of wine!

This is the kind of dish you can make for a dinner party for guests or a special meal at home, it's simple with just a few ingredients, but you will wow them with the delicious and rich flavours.

What's your favourite dinner party dish?

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[All images my own]