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Veal and Mushroom Saute
Makes 4 Servings
*1 lb. veal medallions
*3 tbls. unsalted butter, divided
*salt and pepper, to taste
*4 oz. crimini mushrooms, sliced
*2 tbls. fresh sage, chopped
*1 large shallot, chopped
*1/2 cup white wine
1Pound veal medallions between sheets of plastic wrap to 1/4 inch thickness.
2Heat 1 tablespoon unsalted butter in large skillet. Add veal medallions (in batches, if necessary). Salt and pepper to taste. Cook over medium-high heat to desired doneness. Transfer veal to separate plate and cover to keep warm.
3Add 1 tablespoon unsalted butter, mushrooms, sage and shallot to skillet. Lower to medium heat and cook 3-5 minutes.
4Add wine and remaining tablespoon of butter. Cook over medium-high heat until reduced to sauce consistency.
5Spoon sauce over veal and serve.