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Veal Chasseur

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Why I Love This Recipe

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.

Ingredients You'll Need

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.

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