Sunday, April 14, 2013

Recipe: Veal with Shallot Wine Sauce

  • 6 oz veal scallop, cut into 2 portions (often sold pre-packaged - ask at the butcher counter)
  • 1/2 cup dry white wine (I used Pinot Grigio)
  • 1 tbsp butter
  • 2 tbsp chopped shallot (one medium)
  • 2 tsp country dijon mustard
  • 1 tbsp chopped fresh sage
  • 2 tbsp half and half
  • salt and pepper to taste
Add 1 tsp butter to skillet over medium high heat.  Saute veal 1 minute each side, remove to a plate. Reduce heat to medium low and add shallots and remaining butter, cook until softened and just beginning to brown. Add wine, mustard, and sage, bring heat back to medium high and reduce by about half. Add half and half, then return veal to the pan along with any juices from the plate and warm through - only about another minute. Serve with sauce over the top of each veal scallop.

Rating: 9+ months post-op (for alcohol content)

Nutritional information: 1/2 recipe. 304 calories, 15.9g fat, 2.8g carbohydrates, no sugars, 26.5g protein

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