Veal Scaloppine with Sherried Cream Sauce
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.
Equipment
- 1 large shallow bowl (or on a large plate)
- 1 large nonstick skillet
- 1 plate
Ingredients
- 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)
Instructions
- 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.
Video
Notes
Wine Pairing: To enhance the flavors of Veal Scaloppine with Sherried Cream Sauce, I recommend serving it with a glass of dry white wine, such as Chardonnay or Sauvignon Blanc. The crispness and acidity of these wines beautifully complement the richness of the dish.