Veal Scaloppine (Or Chicken) With Tomato Cream Sauce |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I have been making this recipe for years. It is very easy to make, and the sauce is to die for! I have used chicken in place of the veal on many occasions. Just pound the chicken until fairly thin. Ingredients:
all-purpose flour, for dredging |
white pepper |
salt |
12 ounces veal scallops |
4 tablespoons butter |
2/3 cup whipping cream |
1/4 cup freshly grated horseradish (or more to taste) or 4 teaspoons prepared horseradish |
1/2 cup peeled seeded, diced tomato (i have used petite diced canned tomatoes in replacement of the fresh on occasion) |
4 teaspoons minced fresh parsley |
4 teaspoons minced chives |
Directions:
1. Season flour with salt and pepper.
2. Dredge veal in flour; shake off excess.
3. Melt butter in heavy skillet over high heat.
4. Add veal and cook until tender, about 2 minutes per side.
5. Divide veal between plates; tent with foil to keep warm.
6. Wipe out skillet.
7. Add cream and horseradish to same skillet and boil until liquid is reduced by half, about 2 minutes.
8. Taste, add more horseradish if desired.
9. Add tomato, parsley and chives and stir to heat through.
10. Spoon cream sauce over veal.
11. Enjoy!
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