Sauteed Veal with Proscuitto and Cremini Mushrooms
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 10.00 | pc | Veal Medalions 4 ounces, cut into 2 pieces |
| 1.00 | cup | All-purpose flour |
| 2.00 | tbsp | SEASONING SALT |
| 0.50 | cup | Corn oil |
| 3.00 | oz | Proscuitto , sliced |
| 20.00 | oz | Mushrooms, cremini , sliced |
| 20.00 | floz | Knorr Ultimate Frozen Ready-To-Use Demi-Glace Sauce 4 x 3 Lb |
| 10.00 | oz | Wine, Barbara |
| 2.00 | oz | Butter |
| Fresh herbs to taste 1 Tbsp. |
Preparation
1. Add seasoned salt to flour. Dredge veal in seasoned flour.
2. Heat oil in a saute pan, when oil is hot saute off veal. It should have a nice brown color. Remove from pan and reserve.
3. Add shallot, then cremini mushrooms, saute until mushrooms are cooked. Deglaze with red wine and reduce by half.
4. Add Knorr Demi Glaze and reduce until proper consistency. Add proscuitto ham and finish with whole butter.
5. Season to taste with salt and pepper.
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