Emince Of Veal In Thick Cream From “Deliciously Yours”

• 1.5 lbs veal scallopini
• 1/4 cup butter melted
• 1.5 Tbs flour
• 2 Tbs olive oil
• 1/2 tsp. salt
• 2 Tbs chopped shallots
• 1/8 tsp ground white pepper
• 1/2 cup dry white wine
• 1 cup heavy whipping cream
• optional: sliced mushrooms

1. Pound veal to 1/4 inch thick. Slice into long julienne strips.
2. In a bowl, combine flour, salt and pepper. Dust the veal strips in flour mixture, shaking of excess.
3. Heat butter and oil in heavy pan (NOT non-stick!) over medium-high heat.
4. When butter is hot, place the dusted strips of veal in the pan in a single layer. Do not let the veal pile. Brown the veal strips without stirring. Remove the meat to the oven. Add the shallots (and mushrooms if using) after the meat has browned. Add the wine. Scrape up browned bits. Reduce the wine by half. Add the juices from the meat and the heavy cream. Reduce until thickened. Return the meat to the sauce and warm. Serve over noodles.

veal scallopini, ubc, flour, olive oil, salt, shallots, ground white pepper, dry white wine, heavy whipping cream, mushrooms

Taken from www.epicurious.com/recipes/member/views/emince-of-veal-in-thick-cream-from-deliciously-yours-52600571 (may not work)