Veal Scallopini Recipe
oyster mushrooms, brandy-peppercorn cream sauce, gnocchi Tirolese
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Ingredients
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Veal Scallopini
Method
Cooking Instructions
- 1
Prepare the Gnocchi
Cook the gnocchi in boiling salted water until they float to the surface, about 2-3 minutes. Remove and set aside.
- 2
Cook the Veal
In a large skillet, heat olive oil and butter over medium-high heat. Season the veal cutlets with salt and cook for 2-3 minutes on each side until golden brown. Remove and keep warm.
- 3
- 4
Make the Sauce
Add brandy to the skillet and scrape up any brown bits from the bottom. Allow to simmer for 2 minutes. Stir in the heavy cream and crushed black peppercorns, and simmer for another 3-4 minutes until the sauce thickens.
- 5
Combine and Serve
Add the veal cutlets back into the skillet to coat in the sauce. Serve the veal over the gnocchi, garnished with fresh parsley.