Strauss Free-Raised® Veal with Pleasant Ridge Reserve Cheese, Serrano Ham and Morels

Strauss Free-Raised® Veal with Pleasant Ridge Reserve Cheese, Serrano Ham and Morels

prep time

minutes
cook time

minute
servings
2

Ingredients













Cooking Instructions

1

Between 2 pieces of plastic wrap, pound veal scallops to 1/4-inch thickness. Place ham slice on one side of each scallop (should cover half of each scallop). Top with cheese slice. Fold over scallop to enfold ham and cheese. Lightly flour filled scallops, patting off any excess.


2

Heat large sauté pan over medium-high heat. Add butter. When hot, add veal scallops; sauté 2 to 3 minutes per side until light golden brown. Remove to plate; pour out all but 1 tablespoon of the butter. Add mushrooms and shallots. Sauté 1 minute. Add wine; cook until reduced by 3/4, stirring occasionally. Add veal stock and cream; cook until reduced by 1/2, stirring occasionally. Add veal scallops back to pan to reheat.


3

Place veal on 2 plates. Season sauce to taste with lemon, salt and pepper. Divide sauce over veal.


Ingredients













Cooking Instructions

1

Between 2 pieces of plastic wrap, pound veal scallops to 1/4-inch thickness. Place ham slice on one side of each scallop (should cover half of each scallop). Top with cheese slice. Fold over scallop to enfold ham and cheese. Lightly flour filled scallops, patting off any excess.


2

Heat large sauté pan over medium-high heat. Add butter. When hot, add veal scallops; sauté 2 to 3 minutes per side until light golden brown. Remove to plate; pour out all but 1 tablespoon of the butter. Add mushrooms and shallots. Sauté 1 minute. Add wine; cook until reduced by 3/4, stirring occasionally. Add veal stock and cream; cook until reduced by 1/2, stirring occasionally. Add veal scallops back to pan to reheat.


3

Place veal on 2 plates. Season sauce to taste with lemon, salt and pepper. Divide sauce over veal.


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