Sunday, July 01, 2007

Scallopini with Exotic Mushrooms

IMG_1899, originally uploaded by Lakenvelder.

1/2 pound cutlets (veal or other)
1.2 teaspoon sal
1/2 teaspoon black pepper
1 large egg
1tablsppon milk or water
1/2 cup bread crumbs
5 tablespoons butter or margarine, divided
2 tablespoons olive oil, divided
1 large shallots, chopped
8 ounces exotic mushrooms, cremini oyster, baby bella and khikade.
1/2 teaspoon herbes de provence**
1/2 cup reduced sodium chicken broth
2 lemon wedges

** I use an Italian mixture

Season the cutlets with 1/4 teaspoon slat and 1/4 teaspoon pepper.
Beat the egg with the water or milk in a shallow pan.. Place bread crumbs in a shallow pan. Drip the cutlets in the egg and then in the bread crumbs.
Melt 1 tablespoons butter with 1 tablespoon of oil in nonstick pan over medium high heat. Cook half of the cutlet until just cooked and golden brown . Transfer to a plate and keep warm. Add another 1 tablespoon of butter and oil and repeat with the remaining cutlets.

Whip the pan out with a paper towel to remove any crumbs. Add remailnig butter and add shallot. Cook for 1 to 2 minutes or unit translucent. Add the mushrooms, salt and pepper and herbs Cook until the mushrooms liquid has evaporated around 3 minutes. Add the broth and cook until reduced and thickened slightly.
Pour the mushroom mixture over the cutlets and serve with lemon wedges.

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