| | 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 |
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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
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