Scalloppine in general terms, simply means scallops of veal (thin slices of top round). I like to cook with this cut of meat because it’s lean, and cooks quickly. There are many ways to prepare it which I will share in future posts. This is a mushroom and cream (panna) sauce that adds so much flavor and is so easy to make, that it just might become one of your favorites.
- 1 pound veal scallops
- 2 tablespoons butter
- 1 small onion, finely chopped
- 4 ounces crimini mushrooms, sliced
- 1/4 cup sherry
- 2 teaspoons flour
- 1/2 cup beef broth
- Season with salt and pepper to taste
- 2 tablespoons cream
- Season each piece of veal with salt and pepper.
- In a large skillet, melt butter, add veal and cook quickly (3-4 minutes).
- Transfer meat to another plate while you make the sauce.
- Add chopped onion and mushrooms to the pan, cook about 4 minutes
- Pour in sherry, bring to boil and cook uncovered 15 seconds or so.
- Stir in the flour, mixing well, then add the beef broth, bringing the sauce to a boil.
- Return veal to pan, cover and simmer for 8 minutes
- Add the cream, stir until heated through.