VEAL SCALLOPS IN MUSTARD-CREAM SAUCE
Rich and delicious, use a good Dijon type mustard that you pick up in your local cheese shop, or on the gourmet isle of a grocery, it is okay to use some whole mustard, if you like that flavor, but only a few teaspoons of it. This recipe will serve six persons, but I find it never does, use it as part of a rich meal. As long as the butcher slices the scallops thinly, no pounding will be required, I have treated them.
Provided by Tuck Burnette
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a good sized mixing bowl, beat together the egg, sherry, pepper and soda. Add the veal, turning to coat well, leave for as long as desired, but not so long that it needs to chill, do keep it at room temperature.
- Measure the amount of cornstarch when ready to proceed and toss it with the veal slices, coat them as well as one can, you may, if the veal will not take on the starch easily, add a few teaspoons of water, the veal breading gets runny easily, and it should be rather stiff, it does not matter, if after a minute or two of stirring, that the veal has some places that look a little powdery, the heat of the pan will diminish any unevenness in the coating there.
- Using a 12-inch heavy sauté pan, have a plate standing nearby, melt half of the butter with all of the vegetable oil, add the scallions, season with a little salt, and cook over medium, or medium low heat, stirring often, until they are softened, but not browned.
- Slide the scallions a bit around the pan and slip in as many veal slices as will fit easily, without overlapping.
- Cook for only about 1 minute on each side, over a moderate, or less heat, when working in a pan that is not non-stick (which are the only ones I use), some care may need to be taken in flipping the veal. Transfer them to a plate, cover if desired.
- Repeat until all the veal has been used up, keeping the scallions floating in the fat, free, for the most part, of the underside of the veal. Do not be worried if the scallion turns gold, do not be dismayed if parts of the starch coating stick a little in the pan, scrape them up, allowing them to turn gold in the drippings, they will be all the better.
- When half of the veal has been used, add the remaining butter, melt and proceed. Once the veal has been transferred to the plate, it should bleed.
- Add the wine, stir often, reduce it well, it may form a paste, but reduce it in any case.
- Stir in the mustard and cream, reduce by half. Taste and correct for salt and pepper, remembering the veal.
- Slip it back into the pan, tilting and turning to coat well, warm through, but briefly, certainly less than two minutes.
- Serve at once in warm plates.
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Hanna Kumsa
[email protected]1 star. This is the worst veal scallop recipe I have ever tried.
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[email protected]This recipe is a waste of time and ingredients. Do not bother making it.
siren
[email protected]I would not recommend this recipe. There are better veal scallop recipes out there.
RAM Sumit
[email protected]This dish was a disappointment. The veal scallops were tough and the sauce was watery.
Ro Dream Express
[email protected]I followed the recipe exactly and the veal scallops were overcooked. I would recommend cooking them for a shorter amount of time.
Dee Flowers
[email protected]I found this recipe to be a bit bland. I added some extra spices and herbs to give it more flavor.
Nicole Cordova
[email protected]The sauce was a little too thick for my taste, but the veal scallops were cooked perfectly.
Cheryl Arsenault
[email protected]This dish was easy to make and turned out great. I will definitely be making it again.
Kwaku Zach
[email protected]5 stars! This is one of the best veal scallop recipes I have ever had.
Brenda Anyango
[email protected]This recipe is a keeper. I will definitely be making it again and again.
Idrissa Bangura
[email protected]I made this dish for my dinner party and everyone raved about it. It was a huge success!
Jannie Claasen
[email protected]This recipe is a bit time-consuming, but it is definitely worth the effort. The end result is a delicious and impressive dish that is perfect for a special occasion.
mathias namwamba
[email protected]I'm not a huge fan of veal, but I really enjoyed this dish. The sauce was so good that it made me forget all about the veal.
Puspa Acharya
[email protected]I substituted chicken breasts for the veal scallops and it was still delicious. I also added some mushrooms to the sauce for extra flavor.
Madison Manicdao
[email protected]The mustard cream sauce is what really makes this dish special. It is so flavorful and pairs perfectly with the veal.
ANGIE Mills
[email protected]This was my first time making veal scallops and they were amazing! I followed the recipe exactly and they came out perfectly cooked.
Hager Abdo
[email protected]I have made this dish many times and it always turns out perfect. My family and friends love it!
Mehar Tahir
[email protected]This is the best veal scallop recipe I have ever tried! The meat was tender and flavorful, and the sauce was creamy and delicious. I will definitely be making this again.