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Veal Scaloppini With Mushrooms Recipe

by CookEatShare Cookbook

Ingredients

2 pound veal escallops Salt & pepper Paprika Flour 6 tbsp. butter 3 shallots, finely minced

1/2 pound mushrooms, thinly sliced 2/3 c. white wine 1 tbsp. minced parsley 1 teaspoon minced tarragon 1 tbsp. butter

Directions

1. Season escallops with salt, pepper, paprika and rub with flour. Saute/fry quickly in the butter and place on a hot platter and keep hot. Add in shallots to pan and cook about 2 min. Add in mushrooms and cook 3 min. Add in 1/3 c. wine and cook till reduced by half. Add in parsley, tarragon and remaining wine. Bring to boil, swirl in butter. Pour sauce over veal. Serves 6.

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