Veal Scallops Chasseur

One of the tastiest meals I have ever made!

Veal Chasseur


  • 6 veal scallopini
  • 14 cup flour
  • salt and pepper
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 large shallot, chopped
  • 12 lb Baby Bella Mushrooms, sliced
  • 1 garlic clove, crushed
  • 12 cup chicken broth
  • 14 cup white wine
  • 1 tablespoon tomato paste
  • 1 tablespoon chopped parsley


  1. Pound the scaloppine a bit to tenderize the meat.
  2. Heat oil and butter medium high.
  3. Mix together flour salt and pepper.
  4. Lightly flour the meat.
  5. Add the scaloppine; sauté until a bit brown on both sides and almost cooked.
  6. Remove from pan; set aside.
  7. Add shallots and garlic and cook 2 minutes.
  8. Add mushrooms; cook another 3 minutes.
  9. Deglaze by slowly whisking in white wine; add chicken broth, and finally tomato paste.
  10. Taste to adjust salt and pepper.
  11. When ready to serve; heat sauce and add the veal scaloppine.
  12. Serve with rice pilaf or a bed of noodle.
  13. This dish can be prepared ahead and finished off just before serving.

Based on a recipe from The New York Times International Cookbook.

Chasseur. sha-sur; French shasœr. noun. A hunter’s sauce. French Cookery. a brown sauce, usually containing mushrooms, tomatoes, shallots, white wine, etc.

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