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Veal Scallops with Porcini Mushrooms and White Truffle Oil
Veal Scallops with Porcini Mushrooms and White Truffle Oil
Makes 4 servings Ingredients: 4 slices of veal pounded to 3/8-inch thickness for quick even cooking 1 ounce dried porcini mushrooms 2 tablespoons white truffle oil 3 tablespoons butter 1 tablespoon heavy cream flour for dredging salt and pepper to taste Preparation: Mix flour, salt and pepper and spread out on a plate. Add the dried mushrooms to a bowl and soak in warm water for 15 minutes. Gently squeeze excess water from the mushrooms and set aside. Place 2 tablespoons butter in a large skillet and melt over a medium-high heat. Dredge the veal in the flour mixture and slip them into the skillet browning them quickly on both sides and transfer them to a warm plate. Add the remaining butter to the skillet and melt over a medium-high heat. Add the porcini mushrooms and cook until slightly browned, remove and place over the veal. Add the cream to skillet and scrape any remaining drippings, bits and pieces and blend for one minute. Remove from the heat and add the white truffle oil. Stir in and pour the sauce over the veal and mushrooms and serve immediately. |
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