Presented by
Luca Paris
Luca’s Mediterranean Café
& The Market at Luca’s
10-11 Central Square
Keene NH 03431
603 358 3335 603 3583337
Veal Scallopine with Madeira and Shiitake Mushrooms
2 5 oz Veal Medallions pounded thin
1/4 cup Seasoned Flour
Salt and Pepper
1/2 cup Chicken Stock
1/4 lb butter
1/4 cup of Madeira Wine
1/2-cup stemmed and cut shiitake mushrooms
3 tsp olive oil
3 sp minced garlic
Heat a sauté pan, and add oil till lightly smoking. Dredge the veal in seasoned flour and pat to remove excess. Add veal to hot oil and pan and sear first side two to four minutes. Turn over and add mushrooms & garlic. De glaze pan with Madeira wine & add the chicken stock and remove Veal so it doesn’t over cook reduce till the sauce has thickened. At this point reduce the heat to low and wisk in butter to thicken and create a silky smooth sauce. Salt and Pepper to taste
