Monday, October 31, 2011

Sauteed Veal, Chicken and Shrimp

4 (4-ounce) thinly sliced veal cutlets (scaloppini)
4 (4-ounce) thinly sliced chicken tenderloins
2 ounces all purpose flour
1/2 cup extra virgin olive oil
12 shiitake mushrooms cleaned and stems discarded, then sliced
6 ounces oyster mushrooms, trimmed
3 ounces porcini mushrooms chopped
4 large shrimp, shelled and deveined
salt and fresh ground black pepper
1/3 cup veal or beef stock
3 T cognac
3/4 cup heavy cream
1/4 stick butter
chopped parsley leaves, for garnish

Preparing the veal, chicken and shrimp:
Pound the veal and chicken into 1/4-inch thick slices, between sheets of plastic wrap or waxed paper. Add the flour to a large shallow dish. Dredge the veal and chicken in the flour.

Heat the olive oil in a large saute pan over medium to low heat. Add veal and chicken and brown on 1 side only. Add all of the mushrooms and saute for 1 to 2 minutes. Drain the oil from the pan, add the shrimp and season with salt and pepper, to taste. Add the veal or beef stock and cook down for about 1 minute. Add the brandy and carefully ignite it with a long kitchen match to burn off the alcohol. Stir in the heavy cream and butter and let the sauce reduce for 3 to 4 minutes. Ready to serve.

Arrange 1 piece of veal, 1 piece of chicken and 1 shrimp on each serving plate. Top with some mushrooms and sauce and garnish with parsley. Serve over pasta or with sliced potatoes sauteed in olive oil and garlic.

Serves 4


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