Get ready to impress your loved ones or elevate your next dinner party with a dish that exudes gourmet sophistication. Today, I’m excited to introduce you to the world of Veal Scaloppine with Sherried Cream Sauce. This recipe will transport you to the realms of culinary excellence, where tender veal cutlets are expertly cooked and bathed in a velvety cream sauce enriched with the subtle nuances of sherry. Let’s dive in and discover the magic behind this unforgettable dish.
Veal Scaloppine with Sherried Cream Sauce
- 1 large shallow bowl (or on a large plate)
- 1 large nonstick skillet
- 1 plate
- 4 good sized veal cutlets (at least 1/4 inch thick)
- 1 tablespoon unsalted butter
- 3 tablespoons flour
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ⅛ teaspoon black pepper
- ¼ cup dry sherry (cooking sherry is fine)
- ⅓ cup low sodium, reduced fat chicken broth
- ¼ cup fat free sour cream
- ¼ cup plain fat free or low fat yogurt
- ½ teaspoon cornstarch
- 1 teaspoon dijon mustard
- 1 tablespoon fresh parsley, minced (or 2 teaspoons dried)
- Combine the flour, rosemary, thyme and black pepper in a large shallow bowl (or on a large plate). Press the veal cutlets into the mixture, coating them evenly all over.
- Spray a large nonstick skillet with cooking spray, add the butter, and place over medium-high heat for about 30 seconds. Add the cutlets and cook for 2-3 minutes on each side; transfer to a plate to keep warm.
- Add the sherry to the skillet and boil, uncovered, for about 30 seconds. Add the chicken broth, yogurt, sour cream, cornstarch, and mustard; cook, stirring constantly, for 2-3 minutes until the sauce thickens slightly.
- Pour or spoon the sauce over the veal cutlets to serve.
To ensure that your Veal Scaloppine with Sherried Cream Sauce turns out perfectly every time, we’ve compiled a set of valuable cooking tips and insights. Whether you’re a seasoned chef or a novice in the kitchen, these tips will help you achieve the best results and avoid common mistakes. Get ready to embark on a culinary journey of excellence!
Offer Tips and Tricks for Best Results:
- Tenderize the veal: Before cooking, gently pound the veal cutlets to an even thickness. This not only ensures uniform cooking but also enhances the tenderness of the meat.
- Sear over high heat: When cooking the veal, make sure your pan is hot and sizzling. Searing the scaloppine over high heat helps to lock in the juices and develop a golden-brown crust.
- Don’t overcrowd the pan: To achieve a nice sear, cook the veal in batches, making sure not to overcrowd the pan. Overcrowding leads to steaming rather than searing, resulting in a loss of flavor and texture.
- Use a meat thermometer: To ensure that the veal is cooked to perfection, invest in a meat thermometer. The internal temperature should reach 145°F (63°C) for medium doneness.
- Allow resting time: After cooking, let the veal rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more succulent and flavorful dish.
Share Insights on Common Mistakes to Avoid:
- Overcooking the veal: Veal is delicate and can quickly become tough if overcooked. Keep a close eye on the cooking time and use a meat thermometer to achieve the desired level of doneness.
- Neglecting to season adequately: Seasoning is key to enhancing the flavors of the dish. Don’t forget to season the veal with salt and pepper before cooking, and adjust the seasoning of the sauce according to your taste.
- Not reducing the sauce properly: The cream sauce should have a velvety consistency and a rich flavor. Take your time to simmer the sauce and allow it to reduce until it coats the back of a spoon. This will intensify the flavors and create a luxurious texture.
- Skipping the resting period: Rushing to serve the veal immediately after cooking can result in dry meat. Letting it rest allows the juices to redistribute, ensuring a juicier and more tender outcome.
Serving Your Veal Scaloppine with Sherried Cream Sauce
Wondering how to elevate your Veal Scaloppine with Sherried Cream Sauce to a whole new level? Look no further! In this section, we’ll explore a variety of serving suggestions that will complement the flavors of this exquisite dish and impress your guests. From recommended sides and garnishes to creative presentation ideas, get ready to take your culinary experience to new heights.
Recommend Sides, Garnishes, or Beverages:
To complement the rich and savory flavors of Veal Scaloppine with Sherried Cream Sauce, consider serving it with buttery mashed potatoes, creamy risotto, or al dente pasta. These sides will soak up the luscious sauce and provide a perfect balance to the dish. For a vibrant touch, steamed asparagus or sautéed spinach can add a burst of freshness. As for garnishes, a sprinkle of freshly chopped parsley or a drizzle of high-quality olive oil can enhance both the visual appeal and taste. To complete the dining experience, pair the meal with a crisp white wine like Chardonnay or a light-bodied red such as Pinot Noir.
Suggest Different Ways to Serve the Dish:
While the classic presentation of Veal Scaloppine with Sherried Cream Sauce is delightful on its own, you can get creative with variations to suit different occasions. For an elegant dinner party, you can plate the veal medallions and spoon the sauce generously over them. Garnish with a sprig of thyme or a lemon twist for a touch of sophistication. For a more casual gathering, consider serving the dish family-style, allowing guests to help themselves to the tender veal and creamy sauce. You can even transform the recipe into a delightful sandwich by placing the scaloppine and sauce in a crusty baguette, adding some arugula for a peppery bite.
Curious minds have questions, and we have answers! In this section, we address some common questions related to Veal Scaloppine with Sherried Cream Sauce. From storage recommendations to tips on reheating leftovers, we’ve got you covered. Let’s dive in and clear up any uncertainties.
How should I store any leftovers?
To store leftover Veal Scaloppine with Sherried Cream Sauce, transfer it to an airtight container and refrigerate within two hours of cooking. It can be stored in the refrigerator for up to three days. When reheating, gently warm the veal and sauce in a skillet over low heat, adding a splash of chicken broth or cream tomaintain moisture and prevent drying out.
Can I use a different type of meat instead of veal?
Absolutely! If you prefer to substitute veal, you can use chicken cutlets or pork tenderloin as a delicious alternative. Adjust the cooking time accordingly to ensure the meat is cooked through.
Can I make the dish without alcohol?
Yes, you can omit the sherry if you prefer a non-alcoholic version of the recipe. Simply replace it with an equal amount of chicken or vegetable broth to maintain the desired flavor profile.
Can I freeze Veal Scaloppine with Sherried Cream Sauce?
While it is possible to freeze the dish, it is not recommended as the cream sauce may separate and affect the texture upon thawing. It is best enjoyed fresh or within a few days of preparation.
Can I double the recipe for a larger gathering?
Certainly! Scaling up the recipe is possible. However, keep in mind that you may need to adjust the cooking time and pan size accordingly to ensure even cooking. It’s always a good idea to taste and adjust the seasoning as needed when doubling the quantities.
Take your cooking to new heights with our step-by-step instructions for preparing Veal Scaloppine with Sherried Cream Sauce. Learn the best techniques, avoid common mistakes, and explore creative serving suggestions that will leave a lasting impression. Join our community by sharing the recipe and subscribing to our blog for future updates!