Veal Scallopine with Caramelized Shallots

Updated 11/18/2021 8:36 PM

Veal Scallopine with Caramelized Shallots
1/2 pound thin veal filets (or pounded chicken breast)
1/4 cup flour, seasoned with salt and pepper
2 tablespoons butter
1 large shallot, minced
1/4 cup dry white wine
1/2 cup chicken stock
1 tablespoon chopped fresh sage
Salt and pepper to taste

Dredge veal in flour and shake off excess. Heat a nonstick pan over medium high heat. Add 1 tablespoon of butter and melt. Add veal and cook for 1 minute. Turn over and cook 1 minute. Remove veal to a plate and cover with another plate to keep warm.

Add remaining butter to pan and add shallots. Cook, stirring, for 3 to 4 minutes, or until shallots are soft and brown. Be careful not to burn.

Add wine, stock, sage, salt and pepper. Cook over medium high heat until sauce is reduced by half. Return veal to pan and heat for 1 minute. Serve immediately.

Serves two.

Nutrition values per serving: 276 calories, 15 g fat, 5 g carbohydrates, 1 g fiber, 25 g protein, 121 mg cholesterol, 327 mg sodium.

Chef Kristin Dunn, Sur la Table, Naperville

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