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Wonderful recipe I found in my Cordon Bleu Cookbook. I admit I took a few shortcuts but it still comes our spectacular


Serve with rice pilaf or a bed of noodle.

This dish can be prepared ahead and finished off just before serving.


  • 6 veal scallopini
  • 1/4 cup flour
  • salt and pepper
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 large shallot, chopped
  • 1/2 lb cremini mushrooms, sliced
  • 2 garlic cloves, crushed
  • 1/2 cup chicken broth
  • 1/4 cup red wine
  • 1 (34 g) package knorr demi glace gravy mix
  • 1 tablespoon tomato paste


  • Pound the scaloppine a bit to tenderize the meat.
  • Heat oil and butter medium high.
  • Mix together flour salt and pepper.
  • Lightly flour the meat.
  • Add the scaloppine; sauté until a bit brown on both sides and almost cooked.
  • Remove from pan; set aside.
  • Add shallots and garlic and cook 2 minutes.
  • Add mushrooms; cook another 3 minutes.
  • Deglaze by slowly whisking in red wine; add chicken broth, Demi Glace and finally tomato paste.
  • Taste to adjust salt and pepper.
  • When ready to serve; heat sauce and add the veal scaloppine.

Categories: Beef  Main Dish  Stove 
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