| | Veal Scaloppine in Shittake Cream Sauce Vegetable oil spray 12 ounces of veal Scaloppine, cut 1/4 inch thick 8 ounces of fresh shittake mushrooms or button mushrooms, cleaned, stemmed, and sliced 4 green onions, sliced 1 teaspoon of bottled minced garlic 2 teaspoons of all purpose flour 1/2 teaspoon of chopped fresh thyme or 1/4 teaspoon dried thyme, crushed 1/4 teaspoon of salt 1/8 teaspoon of black pepper 12 ounce can of evaporated skim milk 1 tablespoon of dry sherry, optional |
| Spray a large skillet with vegetable oil. Place over medium high heat. Add the veal to hot skillet and cook for 2 minutes. Turn and cook for 2 minutes more or until tender. remove from skillet and keep warm. Remove skillet from heat and wipe with a paper towel. Spray the skillet with more vegetable oil. Place over medium heat. Add mushrooms, green onions, and garlic. Cook until tender, about 5 minutes. Stir in flour, thyme, salt and pepper, then add evaporated skim milk all at once. Cook and stir until thickened and bubbly, about 3 minutes. Cook for 1 minute more, stirring constantly. If desired, stir in dry sherry. Return veal to skillet, heat through, about 3 minutes. Serves 4 |