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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
4 (4-ounce) thinly sliced veal cutlets (scaloppini) |
4 (4-ounce) thinly sliced chicken tenderloins |
2 ounces all-purpose flour |
1/2 cup olive oil |
12 shiitake mushrooms cleaned and stems discarded, then sliced |
6 ounces oyster mushrooms, trimmed |
3 ounces porcini mushrooms chopped |
4 large shrimp, shelled and deveined |
salt and fresh ground black pepper |
3 tablespoons brandy |
3/4 cup heavy cream |
1/4 stick butter |
chopped parsley leaves, for garnish |
this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. |
Directions:
1. Pound the veal and chicken into 1/4-inch thick slices, between sheets of plastic wrap or waxed paper. Add the flour to a large shallow dish. Dredge the veal and chicken in the flour.
2. Heat the olive oil in a large saute pan over medium to low heat. Add veal and chicken and brown on 1 side only. Add all of the mushrooms and saute for 1 to 2 minutes. Drain the oil from the pan, add the shrimp and season with salt and pepper, to taste. Add the brandy and carefully ignite it with a long kitchen match to burn off the alcohol. Stir in the heavy cream and butter and let the sauce reduce for 3 to 4 minutes. Ready to serve.
3. Arrange 1 piece of veal, 1 piece of chicken and 1 shrimp on each serving plate. Top with some mushrooms and sauce and garnish with parsley. Can be served over pasta, if desired.
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