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Panneed Veal with Hunter's Sauce

Panneed Veal with Hunter's Sauce

 

Ingredients

2- 2 oz. veal scallopinis
4 oz.. veal demi glace or light espanole sauce
3 sliced mushrooms
2 tbsp chopped shallots or green onion
1/2 c. dry white wine
1/2 tbsp butter
Bread crumbs
1 egg
1/4 c milk
Tarragon
Parsley
Salt pepper garlic to taste
Seasoned flour
Clarified Butter, Olive or other oil for sautéing

 

Beat egg and add milk, season (eggwash). Have all ingredients chopped and ready for use. Pound the veal. Heat the pan for use, add oil or clarified butter. Dust veal in seasoned flour, dip in eggwash, cover with Bread crumbs and sauté, turning once. Should take about 3-4 minutes total. Remove the veal and set aside in a warm oven. Add 1/2 tsp butter to pan, add shallots and mushrooms and sauté. When wilted, deglaze the pan with wine, add tarragon and espanole sauce. Simmer 3 minutes, add parsley, spoon over veal on a bed of rice, pasta, or other starch.  © 1984 John Albrecht, CEC