Veal Sauté with Caramelized Shallots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Mashed potatoes and buttered baby carrots are naturals with the veal. Sprinkle grated chocolate over coffee frozen yogurt for a quick but sophisticated ending. Ingredients:
1/2 pound veal scallops |
1 1/2 tablespoons butter |
1/4 cup chopped shallots |
1/2 cup dry white wine |
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage |
1 teaspoon dijon mustard |
Directions:
1. Season veal with salt and pepper. Melt 1/2 tablespoon butter in large nonstick skillet over high heat. Add veal and sauté until cooked through and golden, about 1 minute per side. Using tongs, transfer veal to plate. Add remaining 1 tablespoon butter and shallots to skillet. Reduce heat to medium-low. Cook until shallots soften and brown, stirring frequently, about 3 minutes. Whisk in wine, sage and mustard. Simmer until sauce thickens slightly, about 3 minutes. Season with salt and pepper. Return veal and any collected juices to skillet. Simmer until just heated through, about 1 minute. Transfer veal to plates; spoon sauce over and serve.
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