Veal Scallops Chasseur

One of the tastiest meals I have ever made!

Ingredients

• 6 veal scallopini
• ¹⁄₄ cup flour
• salt and pepper
• 1 tablespoon oil
• 1 tablespoon butter
• 1 large shallot, chopped
• ¹⁄₂ lb Baby Bella Mushrooms, sliced
• 1 garlic clove, crushed
• ¹⁄₂ cup chicken broth
• ¹⁄₄ cup white wine
• 1 tablespoon tomato paste
• 1 tablespoon chopped parsley

Directions

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 sha–sœr. noun. A hunter’s sauce. French Cookery. a brown sauce, usually containing mushrooms, tomatoes, shallots, white wine, etc.