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Veal Scallops in Irish Whiskey Sauce Recipe

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This recipe for Veal Scallops in Irish Whiskey Sauce, by , is from The Simons Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, November 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. Hungarian sweet paprika
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. ground sage
1/4 tsp. ground ginger
1 lb. (1/4 inch-thick) veal scaloppine
2 tsp. olive oil divided
2 tsp. butter divided
2 Tbsp. freshly chopped shallots
1 (8 oz) package pre-sliced mushrooms
1/4 cup Irish whiskey
1/2 cup chicken broth (low sodium)
2 Tbsp. sherry
2 Tbsp. chopped fresh parsley (optional)

Directions:
Directions:
Combine first 5 ingredients in a small bowl, sprinkle evenly over veal. 2.- Heat 1 tsp. oil and 1 tsp. butter in a large nonstick skillet over medium-high heat. Add half of veal to skillet. Cook 1 minute on each side or until lightly browned. Remove from skillet, set aside, and keep warm. Repeat procedure with remaining olive oil, butter and veal. 3.- Reduce heat to medium. Add the chopped shallots and pre-sliced mushrooms to pan, and cook 1 minute. Add Irish whiskey, scraping pan to loosen browned bits. Add broth and sherry, simmer 3 minutes or just until sauce begins to thicken. Return veal to pan. Cover and simmer 1 minute or until thoroughly heated. Place veal on a serving platter, and top with mushrooms and sauce. Sprinkle with chopped fresh parsley, if desired. Serve immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
Can use also Pork Chops

 

 

 

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