Ingredients: |
Ingredients: 16 Shallots
3 tablespoons olive oil
Salt and freshly ground pepper
1 cup chicken stock
1 cup beef broth
1 tablespoon unsalted butter
2/3 cup pine nuts
1 pound veal scaloppine
1/4 cup (1/2 stick) unsalted butter
All purpose flour
1/4 cup dry white wine
16 oil-packed sun-dried tomatoes, drained and cut into thin julienne
1/2 cup (1 stick) unsalted butter, cut into tablespoon sized pieces
1 tablespoon chopped fresh basil
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Directions: |
Directions:Preheat oven to 325º. Place shallots in small baking pan. Coat with oil. Season with salt and pepper.
Roast shallots until brown and soft, about 30 minutes. Set shallots aside.
Combine chicken and beef broths I small saucepan. Boil until reduced to 1/2 cup, about 15 minutes. Melt 1 tablespoon butter in heavy small skillet over low heat. Add pine nuts to skillet and cook until golden brown , shaking skillet frequently, about 1 minute. (Can be prepared ahead 1 day. Cover pine nuts and store ar room temperature. Cover shallots and stock separately. Chill)
Place veal between sheets of waxed paper and pound with mallet to thickness of 1/8 inch thick. Melt 1/4 cup butter in heavy large skillet over medium high heat. Dredge veal in flour, shaking off excess.
Add to skillet in batches, ( do not crowd) cook until light brown, 1 to 2 minutes per side. Transfer to heated plates, keep warm.
Pour off butter from skillet. Add shallots, pine nuts, wine and sun dried tomatoes to skillet and cook
until wine is nearly evaporated, scraping up any browned bits, about 2 minutes. Add reduced stock and simmer until reduced to sauce consistency, about 8 minutes. Whisk in 1/2 cup butter 2 tablespoons at a time. Add basil. Spoon over veal |
This recipe for Veal “Dino” is from