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Veal Scaloppine with Tomato Cream Sauce


All purpose flour (for dredging)
6 oz veal scallops
2 tablespoon (1/4 stick) butter
5 tablespoon whipping cream
2 tablespoon (or more) freshly grated horseradish or 2 tsp prepared horseradish
1/4 cup peeled seeded diced tomato or sun-dried tomatoes
2 tsp minced fresh parsley
2 tsp minced fresh chives

Season flour with salt and white pepper. Dredge veal in flour; shake off excess. Melt butter in heavy large skillet over high heat. Add veal and cook until just tender; about 2 minutes per side. Divide veal between plates; tent with foil to keep warm. Wipe out skillet.

Add cream and 2 tablespoon horseradish to same skillet and boil until liquid is reduced by half, about 2 minutes. Taste, adding more horseradish if desired. Add tomato, parsley and chives and stir to heat through. Spoon cream sauce over veal and serve.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.