Scaloppine Ai Funghi E Cognac Recipe
tender veal medallions sauteed in a delicate creamy cognac sauce and mixed mushrooms
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal
Season the veal medallions with salt and black pepper on both sides.
- 2
Sauté the Veal
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the veal medallions and sauté for about 2-3 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
- 3
Cook the Mushrooms
In the same skillet, add the remaining tablespoon of butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the mixed mushrooms and cook until they are tender and browned, about 5-7 minutes.
- 4
Create the Sauce
Pour the cognac into the skillet and carefully ignite it to flambé, allowing the alcohol to burn off for about 1-2 minutes. Stir in the heavy cream and simmer for another 3-4 minutes until the sauce thickens slightly.
- 5
